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.
Reviews
-
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.
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Tweaks
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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!
RECIPE SUBMITTED BY
Charlotte J
United States