Baking/ Bread/ Breakfast

Rhubarb Muffins

Rhubarb Muffins

Spring is rhubarb season and I tend to make a lot of recipes using rhubarb.  These rhubarb muffins are a family favorite.  Even one of my nieces declared these were the best muffins ever!  I of course thought she meant that I was the best aunt ever!!!  I think she was just referring to the muffins though.  I’ll have to keep serving her these muffins until she really thinks I am the best aunt…not that I’m competitive or anything!

Rhubarb Muffins

I do make a lot of rhubarb dishes this time of year.  But I also freeze a lot of rhubarb so we can use it during the dark days of winter.  To freeze, simply cut the stalks off the plant.  Remove the leaves.  Wash the stalks with water and let dry.  Then I cut into 1 inch pieces and throw them into a freezer bag and right into the freezer. You could pre-measure the amount you would need for recipes in smaller bags instead of one big bag, but I find the pieces aren’t frozen solid in one big mass and I can crumble the chunks and just take out what I need.  It saves me a step by just throwing them into one big bag and using just a small amount hasn’t been an issue for me.  For these rhubarb muffins you do want a smaller cut of rhubarb; 1/4 to 1/2 inch dice.  If I am using frozen rhubarb that I’ve prepped too large, I let the rhubarb thaw slightly and give it an additional chop.  Otherwise the rhubarb can be added frozen directly to the batter and then baked.

Rhubarb Muffins Cooling

Rhubarb Muffins Cooling

Rhubarb Muffins

Rhubarb Muffins
Print
Rhubarb Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
The perfect rhubarb muffin!
Course: Breakfast, Muffins, Quick Bread
: American
Servings: 15 muffins
Calories: 204 kcal
Author: Kathy
Ingredients
  • 2 Cups flour
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • 8 Tablespoons butter melted and cooled slightly
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 Cups diced rhubarb
Topping
  • 3 Tablespoons granulated sugar
  • 1/2 teaspoon cinnamon
Instructions
  1. Mix dry ingredients together in a large bowl.
  2. In a separate bowl mix sour cream, melted butter, eggs and vanilla until smooth.
  3. Lightly add sour cream mixture into the dry ingredients. Stir until incorporated.
  4. Mix in rhubarb.
  5. Divide into muffin cups sprayed or lined with paper liners.
  6. Mix topping and sprinkle over tops of muffin batter.
  7. Bake in a preheated 400 degree oven for 18-22 minutes.
Recipe Notes

Rhubarb should be cut into small pieces; 1/4 to 1/2 inch.

Nutrition Facts
Rhubarb Muffins
Amount Per Serving
Calories 204 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 45mg 15%
Sodium 111mg 5%
Potassium 150mg 4%
Total Carbohydrates 26g 9%
Dietary Fiber 0g 0%
Sugars 13g
Protein 2g 4%
Vitamin A 6.5%
Vitamin C 1.4%
Calcium 6.5%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe from Fine Cooking 

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10 Comments

  • Reply
    Lori from LL Farm
    May 8, 2015 at 1:34 pm

    I have printed this recipe and hope to make it soon!! Thanks for sharing and have a fabulous weekend.
    Lori

    • Reply
      Kathy
      May 8, 2015 at 5:45 pm

      Thanks Lori! Let me know how they turn out. Happy Mother’s Day!

  • Reply
    Kimberly @ KimRidge Farm
    May 9, 2015 at 4:39 am

    These muffins must be so moist and tangy. I can only imagine how yummy they are. No wonder your nieces think they are the best.

    I like rhubarb so much. And with all the planting we’ve done, we are not growing rhubarb. I need to fix that.

    Do you think if I substitute rhubarb with Jonathan apples or strawberries the muffins would turn out fine?

    Thank you for the recipe. This is such a novel idea for me.

    Happy Mothers Day.

    Kimberly

    • Reply
      Kathy
      May 10, 2015 at 5:07 am

      I often substitute different fruits in muffins without any problems. The apples will work perfectly. I don’t know about the strawberries. It’s one fruit I’ve never tried in a muffin! It would be worth experimenting and seeing how they turn out.

  • Reply
    Fran @ G'day Souffle'
    May 10, 2015 at 2:50 am

    Ooh, I like the idea of putting sour cream in this recipe- must make the muffins nice and gooey!

    • Reply
      Kathy
      May 10, 2015 at 5:08 am

      The sour cream definitely helps keep the muffins moist…not really gooey.

  • Reply
    Jessica @ Sweetest Menu
    May 11, 2015 at 3:52 pm

    I love muffins! These look wonderful!

    • Reply
      Kathy
      May 11, 2015 at 7:35 pm

      Thanks, Jessica!

  • Reply
    Deb @ What's Cooking at Dinner Thyme
    May 13, 2015 at 3:36 am

    I have been wanting to try rhubarb. This looks like the perfect recipe to try. Thank you.

    • Reply
      Kathy
      May 13, 2015 at 4:37 am

      Thanks, Deb. I hope you do give them a try!

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