One of my favorite spring traditions is breaking out the rhubarb recipes again. These rhubarb muffins are a delicious breakfast treat that never fails to disappoint. They’re light, fluffy, and just the slightest bit sweet.
As soon as rhubarb appears in our local farmers market, I make it appoint to scoop some up weekly. Sauces, pies, jams – I adore rhubarb! Recently I had the good fortune to harvest bundles of it from a friend who has a number of plants growing in her yard. I’m looking forward to processing it all and whipping up some new confections.
Growing up, we had a humongous rhubarb plant in our backyard. A beloved neighbor helped me plant it as a child and I eagerly anticipated the arrival of the first new stalks each spring.
For the Muffins
- 2 cups flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 4 ounces unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups diced rhubarb
For the Topping
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 400 degrees
- Line muffin tin with baking cups
- In a large bowl, mix together the flour, sugar, baking powder, cinnamon, baking soda and salt
- In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth
- Use a spatula to stir the sour cream mixture into the dry ingredients until the batter comes together. It’s important not to overmix.
- Stir in the diced rhubarb
- Fill the muffin cups with batter
- In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle generously over each up of muffin batter.
- Bake the rhubarb muffins for 18-22 minutes. When done they will be golden brown, spring back when gently pressed, and a pick inserted in the center will come out clean.
- Allow muffins to cool on a baking rack
Rhubarb Muffins Tips
- This recipe makes 12-16 muffins
- These rhubarb muffins are great served at room temperature, or rewarmed in the oven
- Store extra muffins in an airtight container at room temperature, or freeze and enjoy later
Looking for More Rhubarb Recipes?
What is your favorite flavor of spring? Please tell me I’m not the only one with a bit of a rhubarb obsession!