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:
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............
Robin Report:
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.....
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Love those cement leaves! Now please pass me a muffin to have with my coffee!! :0)
ReplyDeleteYour cement leaves looks great lined up along your path!
ReplyDeleteYour leaves turned out just fine...as did the muffins, by the look of things!
ReplyDeleteI tried these today and they came out very nicely!
ReplyDelete