Sour Cream Rhubarb Muffins

photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Redsie photo by Redsie
photo by Izy Hossack photo by Izy Hossack
Ready In:




  • 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

default avatar
    My muffins never rose like I expected?? Not sure what was wrong?
    • Review photo by MAXINE.HOLOIEN


  1. Aroostook
    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
  2. Peg Roberts
    Rhubarb flavor is gentle and not overpowering to the other ingredients. Easy to make, very good.
  3. Tebo3759
    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.
  4. showergekko
    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.
  5. Redsie
    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! :)


  1. showergekko
    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!
  2. Heather A.
    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!!
  3. jeanette767
    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!
  4. Wiebke
    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.



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