Description

These rhubarb muffins are soft, moist, and slightly tart, making them a perfect treat for spring and summer. They’re great for breakfast, brunch, or a light snack.

Ingredients

Units Scale

2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1 cup sour cream
1/2 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 1/2 cups chopped fresh rhubarb
1/4 cup brown sugar (for topping)
1/2 teaspoon cinnamon (for topping)

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Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon.
In another bowl, combine the sour cream, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Fold in the chopped rhubarb.
Divide the batter evenly among the muffin cups.
In a small bowl, mix the brown sugar and cinnamon for the topping, then sprinkle over the muffins.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

You can substitute Greek yogurt for sour cream if desired.
These muffins freeze well; store in an airtight container for up to 3 months.
Adjust sugar based on the tartness of your rhubarb.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 15g
Sodium: 150mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg