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!
Equipment
- 2 medium bowls
- 1 standard (12 cup) muffin pan
- whisk, spatula, muffin liners
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher or fine sea salt
- ¾ teaspoon ground cinnamon
- ½ cup white granulated sugar
- ½ cup dark brown sugar
- 2 large eggs, room temperature
- 1 cup (8 oz.) sour cream, room temperature
- 2 tablespoon milk
- 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 Turbinado (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 soda, salt, and cinnamon. Set aside.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Kosher or fine sea salt, ¾ teaspoon ground cinnamon
- In another bowl, whisk together the sugar and eggs until well blended. Add the sour cream, milk, melted butter, vanilla, and orange zest and stir until combined. Then add the wet ingredients to the flour mixture. Stir until the flour is fully incorporated. Fold in the rhubarb. Do not over-mix. The batter will be somewhat thick.½ cup white granulated sugar, ½ cup 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), 2 tablespoon milk
- Scoop the batter into the prepared muffin pan, evenly distributing the batter. Top with turbinado 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 muffin | Calories: 230kcal | Carbohydrates: 26.3g | Protein: 3.7g | Fat: 12.6g | Saturated Fat: 7.6g | Cholesterol: 56mg | Sodium: 175mg | Potassium: 182mg | Fiber: 0.8g | Sugar: 10.1g | Calcium: 82mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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