After testing many rhubarb muffin recipes over the past few years, this one wins - hands down! It seems I have better results when baking anything that has sour cream or buttermilk as an ingredient. I like how they add moisture and a delicate taste to baked goods.
I hope you'll give this quick and easy recipe a try.
Sour Cream Rhubarb Muffins
Preheat your oven to 400F
2 Cups Flour
3/4 Cup Sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Whisk together the dry ingredients in a mixing bowl. In a separate bowl whisk together till smooth:
1 Cup Sour Cream
8 Tbsp. melted butter
2 lrg. eggs
1 tsp. vanilla
Add the wet ingredients into the dry mixture, stir gently just until moistened. Do not over mix. Fold in:
1 1/2 Cups of fresh finely chopped rhubarb
Line a muffin tin with 12 large baking cups and fill with batter. Sprinkle each cup with the topping:
3 Tbsp. sugar mixed with 1/2 tsp. cinnamon
Place in preheated oven and bake for 18-20 minutes
Now kick back and enjoy a warm muffin with your favourite cuppa............
The babies are now 8 days old, they are getting feathers, just opened their eyes, and look like prehistoric birds right now!
Cement Rhubarb Leaves - how they turned out:
Ready for this weekend's Rhubarb and Rhummage Event.....