Chelsea

celebrating 130 years 1884-2014

Rhubarb Muffins with Cinnamon Topping

By amber hyndman
Rhubarb Muffins with Cinnamon Topping
12 servings
  • 7 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 20 mins
  • Serves
    12
Ingredients

    1 1/4 cups Chelsea Soft Brown Sugar
    1/2 cup oil
    1 egg
    2 tsp vanilla essence
    1 cup milk
    2 cups (or more) rhubarb
    2 1/2 cups flour
    1 tsp baking powder
    Pinch of salt

    Topping
    2 tsp cinnamon
    1 Tbsp butter (melted)
    1/3 cup Chelsea Demerara Sugar

Method

    Preheat your oven to 200°C bake. Grease your muffin tin with either a bit of butter or non-stick spray - you can use either a 6 muffin tray (Texas-sized) or 12 (regular-sized), depending on whether you like big or medium-sized muffins!

    Combine Chelsea Soft Brown Sugar, oil, egg, vanilla essence and milk in a mixing bowl. Mix well. Chop rhubarb into 2-3cm long chunks and add them to the bowl.

    In a separate bowl sift dry ingredients together then blend the rhubarb mixture into the dry ingredients. Try not to over stir it. Fill the muffin tins three-quarters full.

    Topping
    In a separate bowl combine cinnamon, melted butter and Chelsea Demerara Sugar, then spoon on top of each of the muffins evenly. Bake for 20 - 25 minutes.

    This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating
4.57
(7 reviews)


Stodgy and rather tasteless. I won't be making them again but would recommend some extra spice in the muffin mixture, not just in the topping.

Very good, will bake it again.

Great recipe. Easy to do and great use of rhubarb. Used frozen rhubarb and worked just as well.
Hannah, age 9

Absolutely yum! I discovered this recipe to help use up some old rhubarb in my fridge. I made a big batch of these as I had guests coming for afternoon tea and needed to take a dessert to a party later that evening. My guests left with some in a ziploc bag, and the next day one of the party guests text me begging for any leftovers. I'm making another batch right now. They are best fresh on the day, the next couple of days they perk up again if warmed at 150 for about 5-10 mins :)

Delicious - I loved them, kids loved them!

So easy to make and delicious!! Even my rhubarb hating daughter loved them. Definitely making these again.

Fabulous! I just used self raising flour and needed a little more milk and the muffins were a hit with young and old, even those who don't like rhubarb!

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