Description
Delight in the perfect blend of tangy rhubarb and sweet cinnamon sugar with these delicious Rhubarb Muffins. A delightful treat for breakfast or a snack.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups chopped fresh rhubarb
Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and prepare muffin tin.
- Mix Dry Ingredients: Combine flour, sugar, baking soda, baking powder, salt, and cinnamon in a bowl.
- Combine Wet Ingredients: In a separate bowl, mix sour cream, oil, egg, and vanilla.
- Combine and Add Rhubarb: Mix wet and dry ingredients, then fold in chopped rhubarb. Fill muffin cups.
- Prepare Topping: Mix sugar and cinnamon. Brush muffins with butter, sprinkle with cinnamon sugar.
- Bake: Bake for 18–22 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute yogurt or buttermilk for sour cream.
- For added texture, consider adding 1/4 cup chopped walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
