These bakery-style sour cream rhubarb muffins are soft, tender, and baked up beautifully tall in tulip liners. Each bite is packed with tangy rhubarb that pairs perfectly with the sweet vanilla muffin base. Finished with a buttery sugar streusel on top, they taste like they came straight from a bakery!
If you have to bake one muffin this rhubarb season, let it be these ones! You won't regret it. They're easy, fluffy rhubarb muffins that come together in a few easy steps, with no electric mixer required.
The sour cream is the secret ingredient that keeps these muffins soft for days. They are absolutely incredible!
These are perfect muffins for breakfast, brunch, or a sweet treat this spring and summer!
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. Divide the batter evenly, filling tulip liners halfway or regular liners nearly full. Top each with a generous handful of streusel.
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!
Bakery Style Rhubarb Sour Cream Muffins
Ingredients
For the muffins
- 1/4 cup oil
- 1/3 cup unsalted butter melted
- 3/4 cups white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 cup sour cream room temperature
- 2 cups all-purpose flour plus 1 tbsp for dusting
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 2 tsps cornstarch
- 1 1/2 cups rhubarb thinly sliced
For the streusel
- 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 5 tbsp butter cold
Instructions
- Preheat the oven to 375℉/190℃. Line the muffin tin with 10 tulip liners or 12 regular-sized liners and set aside. Wash, dry, and chop the rhubarb into thin slices (about 1/4") and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.1/3 cup unsalted butter, 1 1/2 cups rhubarb
For the streusel
- In a medium-sized bowl, add in the cold butter, white sugar, and flour. With your hands or a fork, mix together until a crumbly streusel forms. Place in the fridge to chill as you make the muffin batter.3/4 cups all-purpose flour, 1/3 cup white sugar, 5 tbsp butter
For the muffins
- In a medium-sized bowl, add in flour, cornstarch, baking powder, and baking soda. Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps baking powder, 2 tsps cornstarch
- In a large bowl, add in oil, melted and slightly cooled butter, eggs, sugar, sour cream, and vanilla. Whisk for 2-3 minutes until well combined and set aside.1/4 cup oil, 1/3 cup unsalted butter, 3/4 cups white sugar, 2 large eggs, 1 tbsp vanilla, 1 cup sour cream
- Add the dry into the wet. With a spatula, stir to form a soft muffin batter. Don't over-mix!
- In the bowl with the sliced rhubarb, add 1 tbsp of flour and evenly mix around to coat the rhubarb pieces. This will prevent them from sinking. Then add into the muffin batter bowl and mix together.1 1/2 cups rhubarb
- Scoop the batter evenly amongst the liners. They should be about halfway full in the tulip liners, and almost all the way full if using regular liners.
- Sprinkle a handful of streusel on top of each muffin. Bake for 27-32 minutes if using tulip liners, or 24-27 minutes if using regular liners. A toothpick inserted in the middle will come out clean with no wet batter. Allow to cool and enjoy!
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