Cinnamon Rhubarb Muffins Recipe

I like to make these muffins when rhubarb is in season, but you can make them year-round if you use frozen rhubarb.

• Meal Type: Muffins
• Ethnicity: American
• Holiday Category: N/A
• Preparation Time: 15-30 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup plus 1 tablespoon granulated sugar, divided
• 2 teaspoons baking powder
• 1 1/4 teaspoons ground cinnamon, divided
• 1/4 teaspoon salt
• 1 egg, beaten
• 2/3 cup buttermilk
• 1/4 cup butter or margarine, melted
• 1/2 cup chopped fresh or frozen rhubarb, thawed and drained
• 1/4 cup peach preserves

Directions

1. In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter.

   Combine remaining sugar and cinnamon; sprinkle over batter. Bake at 400 degrees F for 20 minutes or until top of muffin springs back when lightly touched in center.

2. Yields 9 muffins.