Rhubarb Muffins with Cinnamon and Brown Sugar

Rhubarb, cinnamon and brown sugar muffins

  • makes 12
  • Easy

If you love muffins as much as we do, you’ll always be on the look out for new recipes. This one is a cracker – rhubarb, cinnamon and sugar with a sprinkling of demerara to give them that crunchy topping



  • rhubarb 300g, chopped and mixed with 3 tbsp golden caster sugar
  • plain flour 300g
  • baking powder 1tsp
  • golden caster sugar 100g
  • cinnamon 1tsp
  • eggs 2, beaten
  • milk 200ml
  • butter 100g, melted and cooled
  • demerara sugar to decorate


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with paper cases. Bake the rhubarb for about 10 minutes until just tender. Drain really well and cool on kitchen towel.

  • Step 2

    In a large bowl, mix the the dry ingredients together (plain flour, baking powder, sugar and cinnamon). In a separate bowl, combine the eggs, milk and cooled melted butter.

  • Step 3

    Stir the wet ingredients into the dry ones along with the rhubarb (don’t overmix, it should be a bit lumpy). Divide between the muffin cases, sprinkle the tops with demerara sugar and bake for 25-30 minutes until risen and golden.