Rhubarb Muffins
Deliciously moist muffins featuring the unique sweet and tart flavors of rhubarb, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2.5 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Main Add-ins
- 1.5 cups rhubarb, finely diced
- 1/2 cup walnuts, chopped (optional) Leave out for a nut-free version.
- 2 tablespoons sugar, for topping Sprinkle over muffins before baking.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Prepare a muffin tin by lining it with paper liners or greasing it with non-stick spray.
Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In a separate bowl, blend the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
Combine Ingredients
- Gently pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the rhubarb and walnuts (if using) carefully.
Bake
- Divide the batter evenly among the muffin cups and sprinkle sugar on top.
- Bake for 18-20 minutes, or until a toothpick comes out clean.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for up to 3 months.