Sharing is caring!

Moist Rhubarb Muffins with Sour Cream

Over the last couple of week’s, I have been a painted speckled old bird.  Between the craft room and all the outdoor painting projects, I felt it was time for a change and a bit of a breather.  A girl only wants to look like a speckled painted hen for so long.  So today I am posting my Rhubarb Muffin Recipe.

These streusel-topped rhubarb muffins are full of cinnamon and have a little extra tang because of the sour cream.  They are moist and wonderful, feel free to skip the streusel topping if you want a less sweet treat.

a
These muffins are moist because of the little bits of soft rhubarb and a bit special with the addition of sour cream.  They are perfect for a grab and go meal on a busy project filled day.

Preparing Rhubarb

Later on, in the summer, you can usually get free rhubarb from a friend.  However in early spring when everyone is looking forward to their first rhubarb harvest its a bit harder to ask them to share.  Thankfully I was able to locate some at the store.

Most recipes call for 2 cups of rhubarb which isn’t very much.  If you end up with excess rhubarb it’s super easy to freeze.  Wash and then cut off the stem ends, cut into 1″ chunks and place in a plastic bag. I always freeze my rhubarb 2 cups at a time in a small marked freezer bag.  It keeps for several months.

Rhubarb Muffin Recipe

Cinnamon Sugar Topping

Rhubarb Muffin Instructions

Preheat the oven to 350 F. Line 12 muffin cups with paper liners and set aside.

In a large bowl mix together all the wet ingredients, sour cream, oil and egg.

In a second bowl mix together all the dry ingredients, flour, brown sugar, soda and salt.   Once blended add the rhubarb and stir until the rhubarb is coated with the flour mixture.

Pour the dry ingredients into the wet ingredients and mix until just combined. (You will find the consistency is quite similar to cookie dough).   Divide the batter equally into the 12 muffin tins.
a

For the Cinnamon Topping

Blend the butter, brown sugar and cinnamon.  Once blended, add the flour and mix until crumbly.  Place the mixture on top of your muffins and then sprinkle with white sugar.

Place in oven and bake for 25 to 30 minutes.
a

Related Recipes

Strawberry Rhubarb Handpies

Here is another rhubarb recipe I think you may want to try.  This one is great for picnics or potlucks.

Rustic Strawberry Hand Pies

Lemon Blueberry Muffins

These lemon blueberry muffins are my personal favorite with lots of blueberries and lemon flavour. There is an option white sugar streusel on top that makes them extra special. If you like my rhubarb recipe I promise you will like this recipe as well.

Lemon Blueberry Muffin Recipe

4.67 from 3 votes

Moist Rhubarb Muffins with Streusel Topping

A super moist rhubarb muffin that features sour cream and a crunchy crumb topping.

Print Recipe

Prep Time:20 minutes mins

Cook Time:30 minutes mins

Total Time:50 minutes mins

Ingredients

Rhubarb Muffin Batter

• 1 cup sour cream
• ½ cup vegetable oil
• 2 large eggs
• 2 cups chopped rhubarb Fresh or frozen
• 1 ⅓ cups brown sugar
• 2 ½ cups flour
• 1 tsp baking soda
• ½ tsp salt

Cinnamon Sugar Streusel Topping

• ¼ cup brown sugar
• ½ tsp cinnamon
• ¼ cup flour
• 1 tbsp melted butter
• 1 tsp white sugar

Instructions

• Preheat the oven to 350 F. Line 12 muffin cups with paper liners and set aside.
• In a large bowl mix together all the wet ingredients, sour cream, oil, and egg.
• In a second bowl mix together all the dry ingredients, flour, brown sugar, soda and salt. Once blended add the rhubarb and stir until the rhubarb is coated with the flour mixture.
• Pour the dry ingredients into the wet ingredients and mix until just combined. (You will find the consistency is quite similar to cookie dough).
• Divide the batter equally into the 12 muffin tins.
  

For the Cinnamon Sugar Streusel Topping

• Blend the butter, brown sugar and cinnamon.
• Once blended, add the flour and mix until crumbly.
• Place the mixture on top of your muffins and then sprinkle with white sugar.
  
• Place in oven and bake for 25 to 30 minutes.

Course: Breakfast, Snack

Cuisine: American, Canadian

Keyword: rhubarb muffins with sour cream

Servings: 12

Sharing is caring!