Can I Use Frozen Rhubarb in Muffins?

Yes, frozen rhubarb works well in cinnamon-rhubarb muffins—as long as you thaw and drain it completely. If used straight from the freezer, it can water down the batter and lead to soggy or uneven baking. For best results, spread thawed rhubarb on paper towels and pat dry before adding it to the batter.

Why Is Rhubarb Paired With Cinnamon?

Rhubarb's bold tartness benefits from the warming spice of cinnamon. Cinnamon mellows rhubarb’s acidity, enhances its natural sweetness, and creates a comforting, nostalgic flavor combo that feels just right in muffins and other baked goods.

How Do I Keep Rhubarb Muffins From Getting Soggy?

To prevent soggy muffins: Always pat diced rhubarb dry, especially if frozen. Avoid underbaking—muffins should spring back when lightly pressed and pass the toothpick test. Let muffins cool fully on a wire rack; never store them warm in containers, which traps steam and causes sogginess.

Can I Freeze Cinnamon-Rhubarb Muffins?

Absolutely! Once fully cooled, place muffins in a single layer in a freezer-safe zip-top bag or airtight container. Freeze for up to 3 months. To reheat, warm them in the oven at 350°F for 8–10 minutes or microwave for 30–40 seconds per muffin.

What Is the Best Way to Chop Rhubarb for Baking?

Chop rhubarb into ¼-inch dice to ensure even distribution and consistent texture in your muffins. Avoid pieces that are too thick—they won’t soften enough and may create wet pockets. A sharp paring knife works best for precise chopping.

Cinnamon-Rhubarb Muffins – A Cozy, Tangy-Sweet Treat You’ll Crave Year-Round

Name: Cinnamon-Rhubarb Muffins
Prep time: 15 min
Cook time: PT-486788H27M13S
Total time: PT-486788H27M13S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 2 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup sour cream or Greek yogurt; 8 tbsp (1 stick) unsalted butter, melted and cooled; 2 large eggs; 1 tsp pure vanilla extract; 2 cups finely diced rhubarb; 3 tbsp vanilla sugar (or plain sugar); 1/2 tsp ground cinnamon (for topping)

Description

Sweet, tart, and warmly spiced, these cinnamon-rhubarb muffins are perfect for breakfast, brunch, or gifting. Moist and golden with a crunchy cinnamon-sugar topping.

Ingredients

Scale

2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream or Greek yogurt
8 tbsp (1 stick) unsalted butter, melted and cooled
2 large eggs
1 tsp pure vanilla extract
2 cups finely diced rhubarb
3 tbsp vanilla sugar (or plain sugar)
1/2 tsp ground cinnamon (for topping)

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Instructions

Preheat oven to 400°F and line a 12-cup muffin tin with liners.
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt.
In another bowl, whisk sour cream (or yogurt), melted butter, eggs, and vanilla until smooth.
Gently mix the wet ingredients into the dry ingredients until just combined.
Fold in the diced rhubarb carefully. Do not overmix.
Divide the thick batter evenly among the muffin cups.
Mix vanilla sugar and cinnamon in a small bowl. Sprinkle about 1/2 tsp on each muffin.
Bake for 18–22 minutes or until golden and a toothpick comes out clean.
Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

Frozen rhubarb can be used—thaw and drain it well before use.
Do not overmix the batter to keep muffins light and fluffy.
Store at room temperature for up to 3 days or freeze for longer storage.
To reheat, warm in a 350°F oven for 3–4 minutes or microwave briefly.

Prep Time: 15 mins
Cook Time: 20–22 mins
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 160mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg