Tart and sweet rhubarb muffins with sour cream are a delicious way to use up the spring harvest and share with those you love!
The streusel topping for this rhubarb muffin recipe gives a wonderful bit spice and crunch to an otherwise very soft and fluffy breakfast treat.
Abundant Fruit
Rhubarb tends to be more than a bit abundant in the spring. This muffin recipe uses a full 2 cups to pack it full of flavor and make a dent in those harvests.
Those rhubarb chunks provide bursts of tartness that are quite lovely in the otherwise tender and sweet muffin.
You could substitute chopped strawberries for some of the rhubarb for a strawberry rhubarb muffin.
Streusel Topping
The recipe includes an optional streusel topping. The basic muffin skips spice and is extremely soft and moist from all that fruit.
The streusel topping adds texture, spice, and more sweetness. It could be skipped, however if desired.
Optional Additions
Want to switch it up a little? Try these additions:
- Add a teaspoon of cinnamon or ginger to the muffin batter
- Mix in a cup of chopped nuts
- Fold in up to a cup of chocolate chips
Freeze Extras
The baked muffins freeze beautifully. And as rhubarb tends to be plentiful make a double batch and freeze some.
Simply place the baked muffins into an airtight bag or container. Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
Rhubarb Muffins
Tart and sweet rhubarb muffins are soft and fluffy with a spicy, crunchy streusel topping.
Ingredients
Streusel Topping
- 1/2 Cup Sugar
- 1/3 Cup Unbleached, All Purpose Flour
- 1 teaspoon Ground Cinnamon
- 1/4 Cup Cold Salted Butter
Rhubarb Muffins
- 1/3 Cup Melted Butter
- 1/2 Cup Sour Cream
- 1/2 Cup Milk
- 1 Egg
- 1/3 Cup Brown Sugar, Packed
- 2 Cups Unbleached, All-Purpose Flour
- 1 Tablespoon Baking Powder
- 2 Cups Chopped Rhubarb
Instructions
Make the Streusel
- Mix the sugar, flour, and cinnamon together. Cut in the cold butter until everything is crumbly.
- Set aside.
Make the Muffins
- Preheat the oven to 400 degrees Fahrenheit.
- Grease muffin tins.
- Whisk together the flour and baking powder in a large bowl. Set aside.
- Whisk together the melted butter, sour cream, milk, egg, and brown sugar until everthing is completely emulsified.
- Pour the wet ingredients into the dry and mix slightly.
- Fold in the rhubarb and mix until completely combined. Try not to overmix.
- Divide the batter among 16 muffin cups, filling each about 3/4 full.
- Sprinkle the struesel topping over the batter in each cup, generously.
- Bake in the preheated oven for 17-20 minutes. An inserted toothpick will come out clean.
- Cool in pan 10 minutes.
- Remove from muffin tin to cool completely on wire racks.
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Nutrition Information:
Yield: 16 Serving Size: 1 muffinAmount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 157mgCarbohydrates: 26gFiber: 1gSugar: 10gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.
These muffins are to die for…..they are soooo good. Thanks for the recipe.
Can I use frozen rhubarb in this recipe? If “YES”. Does it need to be thawed before using in recipe?
I haven’t tested it – I simply can’t say for sure. Maybe… I would thaw and let it drain well first before trying.
These muffins have such a nice light texture and taste delicious. Thanks for the recipe.
Has anyone tried this in a 9×9 pan??