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Rhubarb Muffins
Muffin filled with bits of rhubarb and a touch of cinnamon.
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
188
kcal
Author
Kathy Berget
Equipment
Large Mixing Bowl
Measuring Cups
Measuring Spoons
Cooling Rack
Muffin Tin
Ingredients
1 ½
cups
flour
½
cup
granulated sugar
2 ½
teaspoons
baking powder
½
teaspoon
baking soda
1
teaspoon
cinnamon
¼
teaspoon
salt
¾
cup
sour cream
6
Tablespoons
butter
melted and cooled slightly
2
eggs
1
teaspoon
vanilla
2
cups
rhubarb
diced
Topping
1
Tablespoon
granulated sugar
¼
teaspoon
cinnamon
Instructions
Preheat oven to 400°F
Prepare muffin tin by spraying with a non-stick spray or lining with paper liners.
Mix dry ingredients together in a large bowl.
1 ½ cups flour,
½ cup granulated sugar,
2 ½ teaspoons baking powder,
½ teaspoon baking soda,
1 teaspoon cinnamon,
¼ teaspoon salt
In a separate bowl mix sour cream, melted butter, eggs and vanilla until smooth.
¾ cup sour cream,
6 Tablespoons butter,
2 eggs,
1 teaspoon vanilla
Lightly add sour cream mixture into the dry ingredients. Stir until incorporated.
Mix in rhubarb.
2 cups rhubarb
Divide into muffin cups sprayed or lined with paper liners.
Topping
Mix topping and sprinkle over tops of muffin batter.
1 Tablespoon granulated sugar,
¼ teaspoon cinnamon
Bake in a preheated 400 degree oven for 15-18 minutes.
Allow muffins to cool for a few minutes in pan and then remove and continue cooling on a baking rack.
Video
Notes
Tips for making muffins
Don't over mix the batter. Just stir enough until all the ingredients come together.
Make certain oven is fully preheated before baking muffins.
When removed from oven, allow to cool in muffin tin for 3-5 minutes. Carefully remove muffins and continue cooling on a baking rack.
Muffins are best when cooled to room temperature or eaten while still warm, but not hot.
Store fully cooled muffins in an airtight container
Nutrition
Serving:
1
muffin
|
Calories:
188
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Cholesterol:
50
mg
|
Sodium:
120
mg
|
Potassium:
190
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
325
IU
|
Vitamin C:
2
mg
|
Calcium:
79
mg
|
Iron:
1
mg