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Cinnamon-Topped Rhubarb Muffins

Cinnamon-Topped Rhubarb Muffins
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 of sugar and 1/2 teaspoon of cinnamon. Sprinkle onto each muffin. Bake for 20 to 25 minutes or until lightly browned. Cool 10 minutes. Remove from pan.

Makes 12 servings.

Per Serving: 165 calories, 22 grams of carbohydrate, 7 grams of fat and 1 gram of fiber.

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