Description
Sweet and tangy rhubarb muffins dance with rustic charm, bringing farm-fresh flavors to your morning table. Delicate crumb and bright rhubarb pieces promise a delightful breakfast treat that connects seasonal bounty with homemade comfort.
Ingredients
Scale
Rhubarb Muffins
Fruits and Vegetables:
- 1 ½ cups chopped fresh rhubarb
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients and Sweeteners:
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
Optional Topping:
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
Instructions
- Prepare the baking environment by heating the oven to 375F (190C). Carefully arrange paper liners in a standard muffin tin or lightly coat the surface with cooking spray.
- In a spacious mixing bowl, thoroughly combine the dry ingredients using a whisk, ensuring an even distribution of flour, baking powder, baking soda, salt, and ground cinnamon.
- Create a separate mixture by blending melted butter, granulated sugar, farm-fresh eggs, pure vanilla extract, and creamy sour cream until the texture becomes uniformly smooth and well-integrated.
- Gently introduce the liquid mixture into the dry ingredient blend, stirring with minimal agitation to prevent overmixing. Delicately incorporate the vibrant, freshly chopped rhubarb pieces throughout the batter.
- Distribute the batter evenly across the prepared muffin compartments, filling each cup approximately three-quarters full. If desired, sprinkle the optional crumbly topping across the surface of each unbaked muffin.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes. Monitor the progress by inserting a clean toothpick into the center of a muffin – it should emerge without any raw batter clinging to it.
- Allow the muffins to rest in the tin for a brief 5-minute cooling period. Carefully transfer them to a wire cooling rack, permitting them to reach room temperature and develop their full flavor profile.
Notes
- Adjust rhubarb sweetness by soaking chopped pieces in sugar for 15 minutes to reduce tartness and balance flavor profile.
- Replace sour cream with Greek yogurt or dairy-free alternatives like almond milk yogurt for lighter, healthier version.
- Create gluten-free option by substituting all-purpose flour with almond or oat flour, ensuring same moist texture.
- Enhance muffin storage by wrapping individually in plastic wrap and freezing up to 3 months for quick breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg