Cinnamon Candy Topped Rhubarb Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 182.3
  • Total Fat: 8.7 g
  • Cholesterol: 54.2 mg
  • Sodium: 101.7 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 1.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Cinnamon Candy Topped Rhubarb Muffins calories by ingredient
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Number of Servings: 12


    1/2 C brown sugar, firmly packed
    1/4 C butter
    1 C sour cream
    2 eggs
    1.5 C all purpose flour
    3/4 tsp baking soda
    1/2 tsp cinnamon
    1.5 C chopped rhubarb
    cinnamon candies


Heat oven to 375 F.
In large bowl combine brown sugar and butter. Beat at meduim speed until well mixed (1-2 min).
Add sour cream and eggs; continue beating ; scraping bowl often, until well mixed (1-2 min)
In medium bowlstir together flour baking soda and 1/2 tea cinnamon.
By hand, stir flour mixture into sour cream mixture just until moistened. Fold in rhubarb.
Spoon into greased muffin pans.

Crush cinnamon candies with mallet or food processor, sprinkle onto each muffin.
Bake for 25 to 30 min or until lightly browned.
Cool 10 min; remove from pans.

Depending on the candies you used - they may melt weird. Mine did, the muffins were still great!

Number of Servings: 12

Recipe submitted by SparkPeople user MOLLYWINTERHILL.

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