Description
These rhubarb muffins are tender and fluffy, made with sour cream for added moisture and flavor. Perfect for breakfast or a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups rhubarb, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, consider sprinkling a little sugar on top of the muffins before baking.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: rhubarb muffins, sour cream muffins, fluffy muffins, tender muffins, rhubarb recipes, easy muffin recipe