Description
This recipe yields very moist, tender muffins featuring fresh rhubarb, using sour cream for added richness and texture.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh rhubarb (about 6 ounces)
- 1/4 cup turbinado sugar for topping (optional)
Instructions
- Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
- In a separate medium bowl, whisk the melted butter, egg, sour cream, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chopped rhubarb until it is evenly distributed throughout the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- If using, sprinkle the tops of the muffins with turbinado sugar.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If your rhubarb is very tart, you may increase the granulated sugar in the batter by 1 tablespoon.
- For extra moisture, ensure your sour cream is at room temperature before mixing.
- You can use frozen rhubarb, but do not thaw it before folding it into the batter.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 16
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 4
- Cholesterol: 45