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–+ servings

Rhubarb Sour Cream Muffins

Ania
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!
5 from 1 vote

Ingredients
 
 

Instructions
 

  • Preheat the oven to 425℉/218℃. Line the muffin liners 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!