Description
These Rhubarb Sour Cream Muffins are incredibly moist, tender, and bursting with sweet-tart rhubarb in every bite. Made with rich sour cream and topped with a buttery cinnamon streusel, they’re perfect for breakfast, brunch, coffee breaks, or an easy homemade snack.
Ingredients
Scale
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter, melted and cooled
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, diced
For the Streusel Topping
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 3 tbsp cold unsalted butter, cubed
Instructions
Instructions
- Preheat the oven: Heat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- Prepare the streusel: Mix brown sugar, flour, and cinnamon. Cut in the cold butter until coarse crumbs form. Set aside.
- Mix the dry ingredients: Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Combine the wet ingredients: In a separate bowl, whisk eggs, sour cream, melted butter, and vanilla until smooth.
- Make the batter: Fold the wet ingredients into the dry ingredients until just combined, then gently stir in the diced rhubarb.
- Fill and top: Divide the batter evenly among the muffin cups and sprinkle generously with the streusel topping.
- Bake: Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Cool for a few minutes before serving.
Notes
Do not overmix the batter to keep the muffins soft and fluffy. Fresh rhubarb delivers the best flavor, but frozen rhubarb can be used after thawing and draining well. Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 17g
- Sodium: 165mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: rhubarb sour cream muffins, moist rhubarb muffins, sour cream muffin recipe, homemade rhubarb muffins, spring breakfast recipe, streusel muffins
