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Cinnamon-topped Rhubarb Muffins

This healthy recipe comes from NDSU Extension Service.


•    1/2 c. brown sugar, firmly packed
•    1/4 c. butter
•   1 c. (8 oz.) reduced-fat sour cream
•    2 eggs
•    1 1/2 c. all-purpose flour
•    3/4 tsp. baking soda
•    1/2 tsp. cinnamon
•    1 1/2 c. chopped rhubarb
•    1 Tbsp. sugar
•    1/2 tsp. cinnamon


Preheat oven to 375 degrees. In large bowl, combine brown sugar and butter. Beat at medium speed until well-mixed (one to two minutes). Add sour cream and eggs; continue beating, scraping bowl often until well-mixed (one to two minutes). In medium bowl, stir together flour, baking soda and 1/2 tsp. cinnamon. By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb. Spoon into greased muffin pans. In small bowl, stir together a tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle onto each muffin. Bake for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Remove from pan.

Makes 12 1-muffin servings.

Per Serving: about 165 calories, 7 grams (g) of fat, and 22 g of carbohydrate.

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