If you're looking for a delightful way to use rhubarb, these traditional rhubarb muffins are just the ticket. They’re bursting with tangy rhubarb flavor and have a tender crumb that makes them perfect for breakfast or an afternoon treat.
All-purpose flour forms the base of our muffins, providing structure. Granulated sugar sweetens the deal, balancing the tartness of the rhubarb. Unsalted butter is creamed with sugar to create a light, airy texture. Eggs add moisture and richness. The sour cream is the secret ingredient for moistness and a slight tang. Vanilla extract enhances the flavor profile. Baking powder and baking soda work together to give the muffins their rise. A pinch of salt balances all the flavors. And, of course, the star of the show: rhubarb, diced into small pieces to distribute its tartness throughout. Finally, a touch of ground cinnamon on top is optional, but it adds a warm, aromatic hint.
These muffins are wonderful served warm with a pat of butter or a dollop of homemade jam. They also pair beautifully with a dollop of whipped cream and a sprinkle of cinnamon for a more indulgent treat.
First things first, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This will prevent sticking and make clean-up a breeze. In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Give it a good whisk to ensure everything is evenly distributed.
In another bowl, cream together the sugar and butter until the mixture turns light and fluffy. This step is crucial for creating that perfect muffin texture. Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and then fold in the sour cream.
Now, it's time to bring the wet and dry ingredients together. Gradually fold the dry mixture into the wet ingredients — take your time and mix until just combined. Over-mixing can lead to tough muffins. Gently fold in the diced rhubarb, ensuring it's evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If you're a fan of cinnamon, sprinkle a little on top for an extra layer of flavor. Pop them into the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the muffins cool in the pan for about five minutes before transferring them to a wire rack. This helps them set without getting soggy.
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