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Three rhubarb muffins on a cooling rack with rhubarb in the background.

Sour Cream Rhubarb Muffins

Rhubarb season is here and what 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!
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 230 kcal

Equipment

  • 2 medium bowls
  • 1 standard (12 cup) muffin pan
  • whisk, spatula, muffin liners

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition*

Serving: 1 muffinCalories: 230kcalCarbohydrates: 26.3gProtein: 3.7gFat: 12.6gSaturated Fat: 7.6gCholesterol: 56mgSodium: 175mgPotassium: 182mgFiber: 0.8gSugar: 10.1gCalcium: 82mgIron: 1mg

*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.

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