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Cinnamon Rhubarb Muffins
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1/2 cup firmly packed brown sugar

1/4 cup Land O Lakes® Butter, softened

1 cup sour cream

2 large Land O Lakes® Eggs

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

3 stalks (1 1/2 cups) fresh rhubarb,   sliced into 1/4-inch pieces


1 tablespoon sugar

1/2 teaspoon ground cinnamon

 *Substitute frozen rhubarb, thawed, well-drained.

How to make

  1. STEP 1

    Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.

  2. STEP 2

    Combine brown sugar and butter in bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.

  3. STEP 3

    Combine flour, baking soda and 1/2 teaspoon cinnamon in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Divide batter evenly among prepared muffin pan cups.

  4. STEP 4

    Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 25-30 minutes or until lightly browned. Let stand 5 minutes in pan; remove to cooling rack.

Tip #1

Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.

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