These Rhubarb Mini Muffins are always great for snacks and lunches – plus – the cinnamon sugar topping make these mouth watering!
Rhubarb Mini Muffins
Rhubarb is one of the easiest vegetables to grow ever. It made my list of 7 Easy to grow Veggies, and I told you a little bit about caring for the plant during Rhubarb Season.
What I may not have mentioned yet, is that you can quite a lot of rhubarb from one plant, and with rhubarb a little goes a long way. You can freeze rhubarb to keep it for baking through the winter, and you can also can it it many ways; as a syrup, a jam, and a sauce.
These tasty sweet little muffins are a favourite here, and the the crumbly sugary top is tasty enough for a light dessert, and satisfying enough for a great snack. They are also wonderful with coffee at breakfast. And you’re wondering about that problem I mentioned earlier? Well, I eat them like potato chips.
- 2 Cups Flour
- 3/4 Cups Sugar
- 2 1/2 tsp. Baking Powder
- 1 tsp. Cinnamon
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1 Cup Sour Cream
- 1/2 Cup Melted Butter
- 2 Eggs
- 1 tsp. Vanilla Extract
- 2 Cups Chopped Rhubarb
- 3 tbsp. Cinnamon Sugar Topping
- Preheat oven to 400 F
- Line Mini Muffin Pan with paper cups
- Mix dry ingredients, set aside
- Mix in all remaining ingredients, save the rhubarb and topping
- Stir in the rhubarb
- Fill mini muffin cups and sprinkle topping generously on muffins
- Bake for 15-20 minutes or until done
- Make cinnamon sugar by mixing 1/2 cup sugar with 2 tbsp. on ground cinnamon - too easy!
See our other great recipes for rhubarb, like this perfectly sweet and tart pie, and we pair it with strawberries again in our infamous jam.
Looks good! How many mini muffins does this recipe make?
Should you unthaw frozen rhubarb first?
Hi Janet,
You can use it frozen 🙂