Description
Moist, tangy muffins blending rhubarb’s acidity with sour cream’s richness. Easy-to-make American breakfast or snack perfect for any occasion with a warm streusel topping.
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
1 ½ teaspoons baking powder
1 cup butter, softened
1 cup sour cream
2 large eggs
1 ½ cups chopped rhubarb
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
¼ cup flour for streusel
¼ cup granulated sugar for streusel
¼ cup chopped walnuts (optional)
Instructions
Preheat oven to 375°F (190°C) and line muffin tin with paper liners
In a bowl, cream butter and ¾ cup sugar until light and fluffy
Add sour cream and eggs, beating until fully combined
In a separate bowl, whisk flour, baking powder, cinnamon, nutmeg, and salt
Gradually fold dry ingredients into wet mixture
Fold in chopped rhubarb
Prepare streusel by mixing ¼ cup flour, ¼ cup sugar, and chopped walnuts with a fork until crumbly
Divide batter into 12 muffin cups, top with streusel
Bake 20-25 minutes until golden and a toothpick inserted comes out clean
Notes
Fresh rhubarb may require slightly longer baking time
Freeze baked muffins in airtight containers for up to 3 months
For extra moisture, brush muffins with melted butter after baking
- Prep Time: 20
- Cook Time: 25
- Category: BREAKFASTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg