Cinnamon Swirl Rhubarb Coffee Cake Muffins
These muffins combine the tangy flavor of rhubarb with a sweet cinnamon swirl, perfect for breakfast or a snack.
Equipment
- Mixing bowl
- muffin tin
Ingredients
For the Muffin Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter, melted
- 1 cup plain yogurt or buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups rhubarb, chopped into small pieces fresh or frozen, thawed
For the Cinnamon Swirl
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
For the Streusel Topping
- ¼ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well.
- In another bowl, whisk together melted butter, yogurt (or buttermilk), eggs, and vanilla. Pour this mixture into the dry ingredients and stir until just combined. Fold in rhubarb.
- In a small bowl, mix brown sugar and cinnamon for the swirl. In another bowl, mix flour, sugar, cinnamon, and cubed butter for the streusel topping.
- Fill muffin cups halfway with batter, sprinkle with cinnamon swirl mixture, then top with remaining batter and streusel topping.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cool before serving.
Notes
Store any leftover muffins in an airtight container at room temperature for up to 3 days.