Description

These Rhubarb Muffins are the perfect combination of sweet and tart, featuring fresh rhubarb in a soft, moist muffin with a hint of cinnamon. Perfect for breakfast, brunch, or a quick snack!

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

Wet Ingredients

1 cup sour cream (or Greek yogurt)
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract

Add-ins

1 1/2 cups diced rhubarb
1/2 cup chopped walnuts (optional)
2 tbsp brown sugar (for topping)

Instructions

Preheat and Prep – Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
Mix Dry Ingredients – In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients – In another bowl, mix sour cream, oil, eggs, and vanilla until smooth.
Fold in Rhubarb – Gently fold the diced rhubarb and walnuts (if using) into the dry ingredients.
Mix Batter – Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing.
Fill Muffin Cups – Scoop batter into the muffin tin, filling each about 3/4 full. Sprinkle brown sugar on top.
Bake – Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cool and Enjoy – Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

Notes

Let muffins cool completely before storing to prevent sogginess.
For a healthier option, substitute half the flour with whole wheat flour.
Frozen rhubarb can be used; just thaw and drain it well before adding.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 15g
Sodium: 180mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg

Keywords: Rhubarb muffins, easy muffins, breakfast muffins, tart muffins, homemade muffins