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These rhubarb muffins are packed full of fruit and toasted walnuts and then sprinkled with cinnamon sugar to make a great, family-pleasing breakfast. | justalittlebitofbacon.com
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Rhubarb Muffins with Cinnamon and Walnuts

These rhubarb muffins are packed full of fruit and toasted walnuts and then sprinkled with cinnamon sugar to make a great, family-pleasing breakfast.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 12 muffins
Calories 250kcal
Author Just a Little Bit of Bacon

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, can substitute in half whole wheat
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 2/3 cups granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • dash ground cloves
  • 1 tsp orange zest

Wet Ingredients

  • 1 cup sour cream
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp maple syrup, optional
  • 8 tbsp (4 oz) unsalted butter, melted and cooled

Mix Ins

  • 1 1/2 cups rhubarb, cut into 1/2 inch cubes
  • 1/2 cup finely chopped walnuts, toasted

Topping

  • 3 tbsp granulated sugar
  • 1/2 tsp ground cinnamon

Instructions

  • Preheat oven to 425F. Grease a standard 12-cup muffin tin, or line it with cupcake liners.
  • In a large bowl, combine the dry ingredients. Then whisk together the wet ingredients in a medium bowl until smooth. Take the rhubarb and the walnuts and toss them in the dry ingredients. Pour the wet ingredients into the dry and mix them together with a few swift strokes using a large silicone spatula. Don't overmix! Stop as soon as you see no dry flour.
  • Divide the batter among the muffin wells. They will be filled to the top. Mix together the sugar and cinnamon for the topping and sprinkle some of the topping over each muffin. Bake for 5 minutes at 425F, then reduce the heat to 375F and bake for 11-13 minutes more, or until a toothpick comes out with just a few moist crumbs. Let the muffins rest for 2-3 minutes in the tin then turn them out onto a cooling rack.

Notes

  • This recipe goes quick if you're organized. Pull out all the ingredients and see what you need to chop, toast, and melt. I get the butter melting, then set out the walnuts on a tray to be toasted, and chop up the rhubarb while the oven is preheating. Once the rhubarb is chopped, then start measuring out everything else, and remember to pop the walnuts in the oven as soon as it's hot.
  • At 425F, toast the walnuts for 3-4 minutes.
  • The topping is optional. It gives them a little more sparkle and flavor but you can skip it if you wish.
  • If you are using frozen rhubarb (I freeze mine to preserve it for the off season), thaw it completely before putting it in the recipe. Frozen rhubarb will throw off the cooking time.

Nutrition

Calories: 250kcal