Looking for a new rhubarb muffin recipe? These will bake beautifully every time! The combination of rhubarb and a touch of cinnamon creates a wonderful flavour; the muffins are moist, fluffy and stay fresh for days. Highly recommended!
Ingredients for the rhubarb and cinnamon muffins:
- 250 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 180 g caster sugar
- 1 tsp ground cinnamon
- 140 ml sour cream
- 125 ml rapeseed or sunflower oil
- 2 large eggs
- 350 g rhubarb, diced into small pieces (do not peel the rhubarb)
- 3 tbsp demerara sugar mixed with ½ tsp ground cinnamon, for sprinkling
All ingredients should be at room temperature.
In a large bowl, whisk together the wet ingredients: sour cream, oil and eggs. Add the sugar and mix thoroughly. Sift the plain flour, baking powder, bicarbonate of soda and cinnamon directly into the mixture. Stir briefly with a whisk, only until the ingredients are combined. Add the diced rhubarb and fold through gently.
Line a standard 12-hole muffin tin with paper cases. Divide the batter evenly between the cases, then sprinkle with the cinnamon sugar topping.
Bake at 190°C for about 25 minutes or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly on a wire rack.
Enjoy!
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