Description
These Rhubarb Muffins offer a delightful balance of tangy and sweet flavors, perfect for springtime baking. Soft, moist, and tender with bursts of fresh rhubarb, they are an irresistible treat enjoyed as breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Fruit
- 1 ½ cups rhubarb (fresh or frozen, chopped)
Topping (Optional)
- 2 tablespoons brown sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease the muffin cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This aerates the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure proper emulsification, then add the vanilla extract. Mix until the mixture is smooth and well combined.
- Incorporate Sour Cream: Stir in the sour cream to add moisture, resulting in a soft and tender muffin texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Mix gently until just combined, being careful not to overmix to avoid dense muffins.
- Fold in Rhubarb: Gently fold the chopped rhubarb into the batter, distributing it evenly throughout without breaking the pieces down.
- Fill Muffin Cups: Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about ¾ full to allow room for rising.
- Add Topping: If desired, sprinkle a little brown sugar on top of each muffin to create a sweet and crunchy topping after baking.
- Bake Muffins: Bake in the preheated oven for 20-25 minutes until the tops turn golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- Fresh rhubarb works best, but you can use frozen rhubarb if fresh is unavailable; just thaw and drain excess moisture before use.
- Do not overmix the batter once dry ingredients are added to keep muffins light and tender.
- Feel free to customize by adding chopped nuts or substituting all-purpose flour with whole wheat flour for a healthier alternative.
- Use room temperature butter and eggs for best mixing results.
- These muffins freeze well; store in an airtight container for up to 3 months.
