Sour Cream Rhubarb Muffins
photo by Izy Hossack
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1⁄2 cup brown sugar, packed
- 1⁄4 cup butter
- 1 cup sour cream
- 2 eggs, beaten
- 1 1⁄2 cups flour
- 3⁄4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1⁄2 cups fresh rhubarb, chopped
- 1 tablespoon sugar
directions
- Cream brown sugar and butter.
- Add sour cream and eggs, mix well.
- Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
- Stir flour mixture into the sour cream mixture until moistened.
- Fold in rhubarb.
- Pour into greased muffin tins.
- Mix together sugar and remaining cinnamon and sprinkle over batter.
- Bake at 375 degrees for 25 to 30 minutes.
Questions & Replies
-
My muffins never rose like I expected?? Not sure what was wrong? -
Reviews
-
Charlotte, Made this for the gang at camp and the muffins received rave reviews! The smell of cinnamon coming from the oven brought the tenters into the camp for coffee and muffins at dawn. Will certainly make these again. Barb -
Rhubarb flavor is gentle and not overpowering to the other ingredients. Easy to make, very good. -
These were good. I really like the burst sour taste you get when you bite into a piece of rhubarb. Easy to make and a good way to use up some of your surplus rhubarb. -
Oh my goodness - these were SOOOO yummy! I made them for my sister who is diabetic, so the low amount of sugar was awesome. To help counteract what sugar was in there, I added 1/4 cup ground flaxseed but increased the rhubarb to 2 cups so it wouldn't be too dry from the flax. I wondered if the nutiness of the flax would be too strong, but it was so good! I did not added the sugar/cinnamon topping, and it was still sweet enough. I did increase the cinnamon in the recipe to approx 1 tsp. Not that what I did made these diabetic-friendly, but the fiber from the flax helped.
-
What's not to love - used about 1 3/4 cups frozen rhubarb (from my dad's garden) and used low-fat sour cream. These muffins came out moist and just sweet enough for a great breakfast!! Thanks Charlotte! :)
see 11 more reviews
Tweaks
-
I used 2 c. rhubarb to counteract the 1/4 cup ground flaxseed which I added. I also used approximately 1-1/2 tsp of cinnamon. I didn't use the sugar/cinnamon topping, and they were still sweet enough!
-
My hubby has health concerns, so I substituted egg whites for the eggs, used 1% sour cream and went light on the sugar topping. They turned out moist and delicious! Definitely a keeper!!
-
This recipe is a hit with my rhubarb-lovin' family! I didn't have sour cream on hand the first time I saw this recipe, so I used I cup greek yogurt instead. Wow, very moist. I also used an extra cup of rhubarb. My bunch loves the sweet and sour bite in these muffins, so I double the batch. I don't line my cupcake tins, I grease them with shortening instead. The beautifully browned muffins are worth the few extra calories. The recipe is a keeper! -
Mhhh, these were good, I mixed the rhubarb with some strawberries and used some nutmeg with the cinnamon.I think I'll try out some more fruit-variations.Thanks for posting. Update: I also used apples instead of rhubarb and they turned out great.
RECIPE SUBMITTED BY
Charlotte J
United States
