What a treat these Rhubarb Sour Cream Muffins are! They have a delicious vanilla muffin base and bright pink rhubarb throughout. They're sprinkled with a bit of white sugar on top before baking which creates the perfect muffin top. You will love them!
The texture of these muffins from the sour cream are perfect. I can't get over it!
They are soft and fluffy with the perfect muffin top. The flavours of vanilla and rhubarb are bursting in every bite!
Ingredients Notes
Here's a list of the ingredients we'll be using for these Rhubarb Sour Cream Muffins. Continue scrolling for the recipe card.
- Butter – Unsalted butter works best for baking. This will be melted.
- Cornstarch – Helps to create that tender crumb.
- Eggs - Make sure they're at room temperature before beginning.
- Cinnamon - An important and main ingredient in this recipe!
- Rhubarb - I used bright red rhubarb to give it a pop of colour. Regardless of the colour, it will still be tangy.
- Sour Cream - One of the main ingredients in this recipe.
- White sugar - Helps to sweeten the muffins.
- Oil - A flavourless oil works great in this recipe. I find that using both butter and oil adds a better texture to the muffin.
- Leavening agents - Double check yours aren't expired.
- Vanilla - Using a high-quality vanilla makes all the difference.
Step by step instructions
Here is how to make these 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 12 liners and set aside. Melt the butter and allow it to cool.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add in the dry ingredients. Mix together and set aside.
Step 3 - Slice the rhubarb. Wash and dry the rhubarb (not completely so it's still a bit wet). Then slice the rhubarb into thin pieces and set aside. See photo in step 6 for reference.
Step 4 - Whisk together wet ingredients. In a large bowl, add in eggs, white sugar, sour cream, butter, oil, vanilla. Whisk until well combined.
Step 5 – Add in dry ingredients. Toss in the dry ingredients. Using a spatula, mix until just completely combined. Do not over-mix!
Step 6 - Add in rhubarb. Add 2 tbsp of flour into the rhubarb and toss it around, evenly coating the rhubarb pieces in flour. This will help prevent them from sinking to the bottom. Then mix the rhubarb in a few times. Don't over-mix!
Step 7 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add extra rhubarb and sprinkle some white sugar on top (optional but recommended for aesthetics).
Step 11 – Bake. Place the muffins into the oven 425°F, then immediately turn down to 375°F and bake for 25-30 minutes. The muffins are ready a toothpick inserted comes out clean. Mine took 27 minutes exactly.
FAQ
How do I store these muffins?
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
How do I cut rhubarb?
For fresh rhubarb, trim the bottoms and get rid of the leaves. Then cut the stalks into thin pieces. I like thinner pieces in rhubarb muffins for 2 reasons. First, rhubarb is quite tart so thinner pieces are better. Secondly, thinner pieces means they won't be as heavy, so the muffins will rise better. 🙂
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot when you first put the muffins into the oven it activates the leavening agents, so the muffins grow tall quickly before the temperature falls down to 375F. Then once it reduces by itself to 375F, it continues to bake inside.
Do I have to add sour cream?
Yes, it is a main ingredient in this recipe. If you don't have sour cream and still want to make rhubarb muffins, check out Rhubarb Muffins.
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!
Rhubarb Sour Cream Muffins
Ingredients
- 1/3 cup oil
- 1/4 cup butter melted and slightly cooled
- 3/4 cups white sugar plus more for sprinkling
- 2 eggs room temperature
- 1 tbsp vanilla
- 1 cup sour cream room temperature
- 2 cups all-purpose flour plus 2 tbsp for dusting
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tbsp cornstarch
- 1 3/4 cups rhubarb thinly sliced
Instructions
- Preheat the oven to 425℉/218℃. Line the muffin tin with 12 liners and set aside. Melt the butter and allow it to cool as you prep the rest of your ingredients.1/4 cup butter
- In a medium-sized bowl, add in flour, cinnamon, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1/4 tsp salt, 1/4 tsp cinnamon, 1 tbsp cornstarch
- Wash and dry the rhubarb (not completely so it's still a bit wet). Then slice the rhubarb into thin pieces and set aside.1 3/4 cups rhubarb
- In a large bowl, add in white sugar, eggs, sour cream, butter, oil, vanilla. Whisk until well combined.1/3 cup oil, 1/4 cup butter, 3/4 cups white sugar, 2 eggs, 1 tbsp vanilla, 1 cup sour cream
- Toss in the dry ingredients. Using a spatula, mix until just completely combined. Do not over-mix!
- Add 2 tbsp of flour into the rhubarb and toss it around, evenly coating the rhubarb pieces in flour. This will help prevent them from sinking to the bottom. Then mix the rhubarb in a few times. Don't over-mix!
- Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Add extra rhubarb and sprinkle some white sugar on top (optional but recommended for aesthetics).
- Place the muffins into the oven 425°F, then immediately turn down to 375°F and bake for 25-30 minutes. The muffins are ready a toothpick inserted comes out clean. Mine took 27 minutes exactly.
- These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
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