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!
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.
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- 3 Tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- Mix dry ingredients together in a large bowl.
- In a separate bowl mix sour cream, melted butter, eggs and vanilla until smooth.
- Lightly add sour cream mixture into the dry ingredients. Stir until incorporated.
- Mix in rhubarb.
- Divide into muffin cups sprayed or lined with paper liners.
- Mix topping and sprinkle over tops of muffin batter.
- Bake in a preheated 400 degree oven for 18-22 minutes.
Rhubarb should be cut into small pieces; 1/4 to 1/2 inch.
Recipe from Fine Cooking