Description
These Rhubarb Sour Cream Muffins are incredibly moist, tender, and full of sweet-tart flavor. The sour cream adds richness and a soft crumb, making these muffins perfect for breakfast or an anytime treat.
Ingredients
Scale
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup melted butter or vegetable oil
- 2 eggs
- 3/4 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb, chopped
Instructions
Instructions
- Preheat oven: Set to 375°F (190°C) and line a muffin tin.
- Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: Whisk melted butter, eggs, sour cream, and vanilla.
- Combine: Stir wet ingredients into dry ingredients until just combined.
- Add rhubarb: Fold in chopped rhubarb.
- Fill: Divide batter evenly into muffin cups.
- Bake: Bake 18–22 minutes until golden and a toothpick comes out clean.
- Cool: Let cool slightly before serving.
Notes
For a bakery-style finish, sprinkle tops with sugar or add a streusel topping. You can mix in strawberries for a sweeter twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Classic
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 17g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: rhubarb sour cream muffins, moist muffins, fruit muffins, breakfast recipe