Traditional Rhubarb Muffins

Experience the delightful tartness of fresh rhubarb in these moist and fluffy muffins, perfect for breakfast or a snack. This traditional recipe balances sweet and tangy flavors, making it a favorite among rhubarb enthusiasts.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups rhubarb, diced

1/2 teaspoon ground cinnamon (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.

2. In a bowl, mix flour, baking powder, baking soda, and salt.

3. In a separate bowl, cream together sugar and butter until light and fluffy.

4. Beat in the eggs one at a time, then add vanilla extract and sour cream.

5. Gradually fold in the dry ingredients until just combined.

6. Gently fold in the diced rhubarb.

7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

8. Optionally, sprinkle ground cinnamon on top of the batter.

9. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

10. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Storage

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Reheating

To reheat, place muffins in a preheated oven at 300°F (150°C) for 5-7 minutes or microwave for 20-30 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.