Moist Rhubarb Muffins with Sour Cream
Over the last couple of week’s, I have been a painted speckled old bird. Between the craft room and all the outdoor painting projects, I felt it was time for a change and a bit of a breather. A girl only wants to look like a speckled painted hen for so long. So today I am posting my Rhubarb Muffin Recipe.
These streusel-topped rhubarb muffins are full of cinnamon and have a little extra tang because of the sour cream. They are moist and wonderful, feel free to skip the streusel topping if you want a less sweet treat.
These muffins are moist because of the little bits of soft rhubarb and a bit special with the addition of sour cream. They are perfect for a grab and go meal on a busy project filled day.
Later on, in the summer, you can usually get free rhubarb from a friend. However in early spring when everyone is looking forward to their first rhubarb harvest its a bit harder to ask them to share. Thankfully I was able to locate some at the store.
Most recipes call for 2 cups of rhubarb which isn’t very much. If you end up with excess rhubarb it’s super easy to freeze. Wash and then cut off the stem ends, cut into 1″ chunks and place in a plastic bag. I always freeze my rhubarb 2 cups at a time in a small marked freezer bag. It keeps for several months.
1 cup sour cream
1/2 cup vegetable oil
2 large eggs
2 1/2 cups flour
2 cups diced rhubarb
1 1/3 cups brown sugar
1 tsp baking soda
1/2 tsp salt
Cinnamon Sugar Topping
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 cup flour
1 tbsp melted butter
tsp white sugar
For the Muffins
Preheat the oven to 350 F. Line 12 muffin cups with paper liners and set aside.
In a large bowl mix together all the wet ingredients, sour cream, oil and egg.
In a second bowl mix together all the dry ingredients, flour, brown sugar, soda and salt. Once blended add the rhubarb and stir until the rhubarb is coated with the flour mixture.
Pour the dry ingredients into the wet ingredients and mix until just combined. (You will find the consistency is quite similar to cookie dough). Divide the batter equally into the 12 muffin tins.
For the Cinnamon Topping
Blend the butter, brown sugar and cinnamon. Once blended, add the flour and mix until crumbly. Place the mixture on top of your muffins and then sprinkle with white sugar.
Place in oven and bake for 25 to 30 minutes.
They smell wonderful. I hope you enjoy making some of your own.