Bakery Style Rhubarb Sour Cream Muffins

These Rhubarb Muffins taste straight from a bakery! They are extra tall muffins baked in tulip liners. Every bite is full of tangy rhubarb, which goes perfectly with the sugar and vanilla in the muffin base. The muffins are sprinkled with a buttery sugar streusel.

If you have to bake one muffin this rhubarb season, let it be these ones! You won't regret it.

The sour cream is the secret ingredient that keeps these muffins soft for days. They are absolutely incredible!

Ingredients Notes

Here are the ingredients that will be used in these Bakery Style Rhubarb Sour Cream Muffins. The recipe card with exact measurements can be found below.

• Butter – Unsalted butter works best for baking. This is going to be used in the batter and the streusel.
• Cornstarch – While technically optional, it helps to create that muffin crumb. 
• Eggs - Must be at room temperature before beginning
• Rhubarb - I used red rhubarb for that pop of colour in these muffins. Regardless of the colour, it will still be tangy. Slice them into pieces (see photos below for reference). Rhubarb that is older in the season will be tougher and more stringy, so you may peel it if you want.
• Sour Cream - A main ingredient in this recipe. Make sure to use full-fat sour cream.
• White sugar - Also known as granulated sugar.
• Oil - I find using both butter and oil adds a better texture to the muffin.
• Leavening agents - Both baking soda and powder are used. Make sure they're not expired.
• Vanilla - Make sure to use a high-quality vanilla. This makes all the difference when baking.

Step by step instructions

Here is how to make and bake these Bakery Style Rhubarb Sour Cream Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin tin with 10 tulip liners (or 12 regular-sized liners) and set aside. Melt the butter and allow it to cool as you prep the rest of your ingredients.

Step 2 - Make the streusel. In a small bowl, add softened butter, white sugar, and flour. With your hands or a fork, mix together until a crumbly streusel forms. Set aside in the refrigerator to use later.

Step 3 - Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.

Step 4 - Slice the rhubarb. Wash and dry the rhubarb. Then slice the rhubarb into thin pieces (about 1/4") and set aside. See photo in step 7 for reference.

Step 5 - Whisk together wet ingredients. In a large bowl, add the wet ingredients. Whisk until well combined.

Step 6 – Add in dry ingredients. With a spatula, mix the dry and wet ingredients together just combined. Do not over-mix!

Step 7 - Add in rhubarb. Add a tbsp of flour into the sliced rhubarb and mix it around, evenly coating the rhubarb pieces. This will prevent them from sinking as they bake. Then mix into the batter. Don't over-mix!

Step 8 – Scoop. Evenly divide the batter between the liners, it should be about halfway full in tulip liners or almost full if using regular liners. Using a cookie scooper helps big time to minimize the mess. Add a handful of streusel on top of each muffin.

Step 9 – Bake. Place the muffins into the oven at 375°F and bake for 27-32 minutes in tulip liners, or 24-27 minutes in regular liners. The muffins are ready when a toothpick inserted comes out clean. Mine took 32 minutes in the tulip liners.

FAQ

How do I store these muffins?

These muffins are best served fresh, and stay good in the refrigerator in an airtight container for up to 1 week!

Do I have to add streusel?

No. You can leave it out. The streusel adds so much flavour though so I recommend it.

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!