Rhubarb season is here and I can't think of a better way to showcase this Spring favorite than to bake up some muffins. These Sour Cream Rhubarb Muffins are the perfect balance between sweet, and tangy with a hint of vanilla and citrus. It's a delicious twist on a breakfast favorite!
Rhubarb is the pink-headed stepchild of strawberries. I mean everyone loves strawberries, but when you ask someone if they like rhubarb, they usually love it, hate it, or have never tried it.
I'm here to change your mind. Rhubarb deserves to be center stage, and not always the sidecar to strawberries. Don't get me wrong, rhubarb shines in my strawberry-rhubarb jam, but it's perfect in baked goods too.
These rhubarb muffins are moist and tender, thanks to the addition of sour cream. Sour cream also helps to balance out the tartness of the rhubarb. The result is a sweet, fruity muffin that will make you a rhubarb convert in no time. And if you're still not convinced, you can try my blueberry lemon muffins-they never disappoint!
What you will need
In the US, fresh rhubarb is available at grocery stores and farmers' markets in the Spring (usually in April). When buying rhubarb, look for crisp, firm, and reddish-pink stalks without blemishes. Although the color doesn't have any effect on taste, it makes these muffins extra pretty!
- Baking powder
- Sour cream
- Orange zest
See recipe card for quantities.
Just grab a few bowls, a spatula, a whisk, and a muffin pan.
How to make sour cream rhubarb muffins
Making muffins is as easy as mixing your dry ingredients, and your wet ingredients, then combining the two to make a thick batter. Lastly, you will fold in your diced rhubarb and scoop the batter into a muffin pan. That's it!
Preheat the oven to 425℉. Line a muffin pan with muffin liners. Cut the rhubarb into ¼-inch dice. You want them small so they cook evenly. Set aside.
In a medium bowl, whisk together the dry ingredients. The sugar will be added to the wet ingredients.
In another bowl, mix the wet ingredients. Add the wet ingredients to the dry ingredients stirring just enough until the flour is incorporated. Do not overmix. Fold in the rhubarb.
Scoop batter into the prepared muffin pan. Bake at 425℉ for 7 minutes, then decrease the oven temperature to 350℉. Continue baking for an additional 12 minutes until golden brown, and a toothpick comes out clean.
Starting the oven temperature at 425℉ will help the muffins rise and ensure a brown crust. After 7 minutes, you will reduce the temperature to 350°F and cook at this temperature for the remainder of the time.
Helpful Hint: Don't forget to set a timer! You don't want to leave the temperature at 425°F. All ovens are different so be sure to keep an eye on them.
Make it your own
I absolutely adore these rhubarb muffins just the way they are, but here are a few tips and swaps if you are feeing wild or simply don't have an ingredient on hand.
- Try swapping out half of the rhubarb with some sliced strawberries.
- Lemon zest can be used instead of orange zest.
- Play around with spices. Cardamom and ginger would work well.
- No sour cream? Try using Greek yogurt or crème fraiche.
- Use almond extract in place of the vanilla for a sweet twist.
- Trade in your regular muffin pan and bake mini versions using a mini muffin pan.
These sour cream rhubarb muffins can be stored in an air-tight container at room temperature for up to 4 days. To avoid soggy muffins, try lining your container with a paper towel as well as putting a paper towel over the muffins. This will help absorb any moisture.
To Freeze: Allow the muffins to cool completely. Wrap each muffin individually in plastic wrap. Then place wrapped muffins in a freezer-safe plastic bag. They can keep frozen for up to 3 months.
Make sure your ingredients are at room temperature and you don't overmix the batter.
It looks like pink celery but has a very tart flavor. Rhubarb is not something you would eat raw, rather is it used in both savory and sweet dishes. When sugar is added, and the rhubarb is cooked, the flavor mellows out, and it complements many other flavors, most notably strawberries.
Sour Cream Rhubarb Muffins
- 2 medium bowls
- 1 standard (12 cup) muffin pan
- whisk, spatula, muffin liners
- 1¾ cup (8 oz.) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ cup (2 oz.) white granulated sugar
- ¼ cup (2 oz.) dark brown sugar
- 2 large eggs, room temperature
- 1 cup (8 oz.) sour cream, room temperature
- ½ cup (4 oz. or 1 stick) unsalted butter, melted then cooled slightly
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange zest (about 1 medium orange)
- 1 cup diced fresh rhubarb (¼" dice)
- 2 tablespoon coarse sugar for sprinkling Demerara sugar (Sugar in the Raw)
- Preheat the oven to 425°℉. Line a 12-cup standard muffin pan with muffin liners or spray with baking spray.
- Wash the rhubarb and trim the ends. Cut the rhubarb into ¼ inch dice. Set aside.1 cup diced fresh rhubarb (¼" dice)
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.1¾ cup (8 oz.) all-purpose flour, 2 teaspoon baking powder, ½ teaspoon kosher salt, ¾ teaspoon ground cinnamon
- In another bowl, whisk together the white and brown sugars, eggs, sour cream, melted butter, vanilla, and orange zest. Add the wet ingredients to the flour mixture. Stir until the flour is fully incorporated. Do not over-mix. Fold in the rhubarb. The batter will be thick.¼ cup (2 oz.) white granulated sugar, ¼ cup (2 oz.) dark brown sugar, 2 large eggs, room temperature, 1 cup (8 oz.) sour cream, room temperature, ½ cup (4 oz. or 1 stick) unsalted butter, melted then cooled slightly, 1 teaspoon pure vanilla extract, 1 tablespoon orange zest (about 1 medium orange)
- Scoop the batter into the prepared muffin pan, evenly distributing the batter. Top with demerara sugar or other coarse sugar.2 tablespoon coarse sugar for sprinkling
- Bake at 425°℉ for 7 minutes. After 7 minutes, decrease the oven temperature to 350°℉ and bake for another 12-15 minutes until the tops are golden, and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 10 minutes in the pan. After 10 minutes, remove to a wire rack to finish cooling. Serve warm or at room temperature.