Sour Cream Rhubarb Muffins
Soft, moist, and bursting with tangy-sweet flavor, these Sour Cream Rhubarb Muffins are the perfect way to celebrate the unique taste of rhubarb. With their tender crumb, thanks to the richness of sour cream and melted butter, these muffins strike a delightful balance between tart and sweet. A pinch of cinnamon adds warmth, while a sprinkle of brown sugar creates a lightly crisp topping. You can even fold in chopped walnuts or pecans for added crunch! Perfect as a breakfast treat, snack, or dessert, these easy-to-make muffins come together in just 35 minutes and are a delicious way to use seasonal rhubarb. Whether served warm or at room temperature, they’ll quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 cup Sour cream
- 0.5 cups Unsalted butter, melted
- 1 unit Large egg
- 1 teaspoon Pure vanilla extract
- 1.5 cups Finely chopped rhubarb
- 0.25 cup Brown sugar
- 0.25 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with nonstick cooking spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, mix the sour cream, melted butter, egg, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix; the batter will be slightly lumpy.
Fold in the finely chopped rhubarb and, if desired, the chopped walnuts or pecans.
Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle the tops of the muffins with a pinch of brown sugar for a slightly crisp, sweet topping.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your delicious Sour Cream Rhubarb Muffins!
Nutrition Facts
Calories |
3417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 95.5 g | 478% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 2106 mg | 92% | |
| Total Carbohydrate | 451.3 g | 164% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 255.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 661 mg | 51% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1186 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
