Description
Soft and moist rhubarb sour cream muffins made with fresh rhubarb and simple ingredients.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 8 tablespoons unsalted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups rhubarb
Instructions
- Preheat oven to 400°F and line muffin tin
- Sift flour and mix dry ingredients
- Whisk sour cream butter eggs and vanilla
- Combine wet and dry ingredients gently
- Fold in rhubarb
- Divide batter into muffin cups
- Bake 18 to 22 minutes until golden
Notes
- Do not overmix batter
- Remove muffins from pan immediately
- Cool on rack for best texture
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 45