Rhubarb Sour Cream Muffins (Easy Recipe)

Hello and welcome to my blog!

I am excited to share with you one of my favorite recipes for Rhubarb Sour Cream Muffins.

These muffins are bursting with flavor and have the perfect combination of sweet and tangy.

The moistness of the muffins is derived from sour cream, while rhubarb provides a distinct taste of tartness.

They are an ideal breakfast or snack option and are perfect for sharing with your loved ones.

So, let’s get baking!

5 Reasons You’ll Love This Rhubarb Sour Cream Muffins Recipe

1. Unique flavor: The combination of rhubarb and sour cream produces a distinct and delicious taste that you won’t find in any other muffin.
2. Easy recipe: This recipe is simple and straightforward to follow, making it perfect for both novice and experienced bakers.
3. Versatile: Rhubarb Sour Cream Muffins can be enjoyed on their own or can be paired with different sides, such as coffee or tea.
4. Healthy option: The fresh rhubarb used in this recipe is nutrient-rich, and the sour cream ensures that the muffins are moist and not too sweet.
5. Perfect for sharing: Whip up a batch and share these delicious muffins with your friends and family, and they’ll be sure to ask for the recipe.

Essential Equipment

• Muffin tin: The muffin tin is a must-have for making muffins. A 12-cup muffin tin is ideal for this recipe.
• Mixing bowls: To adequately mix the ingredients, you’ll need two large mixing bowls.
• Measuring cups and spoons: To ensure your ingredients are accurately measured, you’ll require measuring cups and spoons.
• Whisk or electric mixer: A whisk or an electric mixer is needed to blend the ingredients well.
• Oven: You will need an oven to bake your muffins to perfection.

Ingredients You’ll Need

• Brown sugar: The brown sugar adds sweetness and moisture to the muffins.
• Butter: Butter is added to the recipe to provide richness and depth of flavor.
• Sour cream: The sour cream is responsible for the muffin’s moistness and tangy taste.
• Eggs: The eggs offer structure to the muffins and hold them together.
• Flour: Flour is one of the primary ingredients in this recipe and is the foundation of the muffins.
• Baking soda: Baking soda is used to help the muffins rise and give them a fluffy texture.
• Cinnamon: The cinnamon adds a pleasant aroma and flavor to the muffins.
• Rhubarb: Fresh rhubarb works exceptionally well, adding a tangy crunch to the muffins.
• Sugar: Sugar helps balance out the tart flavor of rhubarb and gives an extra layer of sweetness to the muffins.

How To Make Rhubarb Sour Cream Muffins

1. Creamy Start: Begin by creaming brown sugar and butter until light and fluffy.
2. Create Mixture: Add sour cream and beaten eggs to the mixture and mix until well-combined.
3. Create Flour Mix: In a separate bowl, sift together flour, baking soda, and cinnamon.
4. Add Dry Ingredients: Gradually mix the dry ingredients to the wet ingredients, stirring until moistened.
5. Add Rhubarb: Fold the chopped rhubarb into the mixture.
6. Fill Muffin Tin: Pour the mixture into a greased muffin tin.
7. Add Finishing Touch: In a small bowl, mix sugar and remaining ground cinnamon and then sprinkle the mixture over the batter.
8. Bake: Bake the muffins in the oven preheated at 375 degrees for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

5 Expert Tips and Tricks for The BEST Muffins

• Use fresh rhubarb: Ensure that the rhubarb you use for the recipe is fresh and tender to get the best flavor and texture.
• Don’t overmix the batter: Overmixing the batter can result in tough and dense muffins. Mix only until the ingredients are combined.
• Preheat the oven: Make sure that the oven is preheated before baking your muffins to help them rise and cook evenly.
• Use an ice cream scoop: Using an ice cream scoop to fill your muffin cups can help ensure consistent size and shape.
• Store them properly: Store the muffins in an airtight container at room temperature for up to 2-3 days or in the fridge for up to a week.

Uses For Rhubarb Sour Cream Muffins

• Breakfast option: These muffins make for an excellent breakfast choice and can be eaten alone or paired with scrambled eggs, bacon, or fruit salad.
• Mid-day snack: They are ideal for a quick and tasty mid-day snack with a cup of coffee or tea.
• Picnic food: Pack them into your picnic basket for a delicious snack option while outdoors.
• Brunch party: Serve these muffins as part of a brunch offering spread with fresh fruit, juice, and other breakfast items.
• Dessert option: Serve them after dinner as an alternative to heavier and richer desserts like cakes and pies.

Recipe Variations

• Blueberry Sour Cream Muffins: Substituting blueberries works well if you don’t have rhubarb.
• Strawberry Sour Cream Muffins: Swap chopped strawberries for rhubarb in the recipe for a different flavor profile.
• Streusel Topped Muffins: Add a streusel topping made from butter, brown sugar, and flour to give the muffins extra texture and sweetness.
• Chai Spiced Muffins: Add chai spice mix or ginger for a spicy and aromatic twist.
• Lemon Sour Cream Muffins: Adding lemon zest and juice to the batter lends a tangy flavor and a fresh citrus aroma.

Substitutions

• Gluten-free: Substitute the flour with gluten-free flour option made from rice or almond flour.
• Dairy-free: Substitute the sour cream with a dairy-free alternative like soy-based sour cream or coconut cream.
• Vegan: Substitute the eggs with a vegan egg replacer like applesauce, mashed banana or flax eggs.
• Low calorie: Substitute butter with a low-fat option like applesauce or Greek yogurt.
• Low sugar: Substitute sugar with a natural sweetener like honey, agave, or maple syrup.

Storing, Freezing, and Reheating Rhubarb Sour Cream Muffins

• Storing: Store the muffins in an airtight container at room temperature for up to 2-3 days or in the fridge for up to a week.
• Freezing: Place the muffins in a plastic freezer bag and store them in the freezer. They can be frozen for up to 3-4 months.
• Reheating: Reheat them in the microwave for about 20 seconds or in the oven until they are heated through.

More Muffin Recipes You’ll Love

• Sour Cream Blueberry Muffins
• Strawberry Sour Cream Muffins
• Banana Sour Cream Muffins
• Oatmeal Blackberry Muffins
• Lemon Sour Cream Muffins
• Apple Sour Cream Muffins
• Raspberry Sour Cream Muffins
• Pumpkin Sour Cream Muffins
• Chocolate Chip Sour Cream Muffins