Go Back
Sour Cream Rhubarb Muffins

Sour Cream Rhubarb Muffins

These delightful sour cream rhubarb muffins are light, fluffy, and bursting with the sweet-tart flavor of fresh rhubarb. Perfect for breakfast or a sweet treat any time of day.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped fresh rhubarb about 1/2-inch pieces

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the sour cream, vegetable oil, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spoon or spatula until just combined. Be careful not to overmix; a few lumps are okay.
  5. Gently fold in the chopped rhubarb. Distribute the batter evenly among the 12 muffin cups.
  6. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
  7. Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra touch, sprinkle a little coarse sugar on top of the muffins before baking for a nice crunchy crust.