The Best Sour Cream Rhubarb Muffins Recipe

This easy Rhubarb Muffins recipe features a moist, sweet, rhubarb-studded batter topped with a cinnamon sugar mixture. Quick to make, these muffins are perfect for breakfasts, snacks, or dessert! 

Are you a rhubarb fan? I wasn’t always. In fact, I remember my sweet grandmother making a plethora of rhubarb recipes using the fresh veggies from her garden. And while I adored all of her other recipes, the rhubarb options just weren’t my fave.

Then, one day many years later, my best friend served me a delicious rhubarb recipe in her kitchen, and I could not believe how tasty it was! I actually kept asking her if she was sure there was actually rhubarb in it. 

After that, I figured it was time to give the vegetable another shot, using the produce from our garden just like my grandma used to do. Funny how things turn full circle, huh? 

Anyhow, that’s how these delicious rhubarb muffins were born! Moist and tender, they’re perfectly sweet and given a hint of tang thanks to the use of sour cream. They’re so good I now make them on repeat! 

Ingredients You’ll Need

Muffin Batter

• Sour Cream – This is key to creating ultra-moist and tender muffins with a satisfying tang that balances out the sweetness! 
• Unsweetened Applesauce – We use this to reduce the amount of fat needed. You can’t taste it! It just keeps the muffins moist. 
• Light Olive Oil – Melted butter also works. 
• Vanilla Extract – This enhances the flavor of the other ingredients. For the best flavor, use pure vanilla, not imitation varieties. You really can taste a difference! 
• Eggs – We haven’t tested this recipe with egg substitutes but would love to know how it goes if you do. 
• Flour – All-purpose flour forms the base of the batter. Feel free to use a 1:1 gluten-free flour if needed. 
• Sugar – Monk fruit sweetener also works well if you want to keep these muffins sugar-free. 
• Baking Powder and Baking Soda – Make sure they’re fresh, or your muffins won’t rise! 
• Spices – A pinch of salt enhances teh flavor of the muffins. Then, we add ground cinnamon for warmth. 
• Rhubarb – You can’t have rhubarb muffins without rhubarb! You’ll need two cups for this recipe.
• Topping – Granulated sugar and ground cinnamon combine for a sweet topping. 

How to Pick Fresh Rhubarb 

If you’re not sure what to look for when it comes to picking rhubarb I’ve got you covered! You want stalks that are thin and shiny with bright, fresh leaves. 

Thick stalks tend to be more bitter, and rhubarb leaves contain oxalic acid, which is actually poisonous to humans. So, make sure to remove them before making your muffins! 

How to Make the Best Rhubarb Muffins Recipe

1. Prepare. Before you begin, preheat your oven, and grease a muffin tin with cooking spray. Or, line the muffin cups with paper liners. 

2. Combine the wet ingredients. Whisk the sour cream, applesauce, oil, vanilla, and eggs in a large bowl until smooth. 

3. Add the dry ingredients. Mix in the flour, sugar, baking powder, baking soda, cinnamon, and salt just until smooth. Then, fold in the rhubarb. 

4. Portion. Fill each muffin cup roughly 3/4 of the way full. 
5. Make the topping. Whisk the cinnamon and sugar in a small separate bowl. Then, sprinkle it on top of each muffin. 

6. Bake. Transfer the muffins to the oven. Bake until they’re fluffy and golden and a toothpick inserted into the center comes out clean. 
7. Cool. Allow the muffins to cool in the pan slightly. Then, transfer them to a wire rack to cool completely. 

Flavor Variations

Feel free to experiment to make this recipe your own! Some of my favorite variations include: 

• Strawberries: Swap one cup of rhubarb with chopped strawberries to make strawberry rhubarb muffins. Toss the berries with flour before adding them to the batter to prevent them from sinking. 
• Almond Extract: Add a teaspoon or so of almond extract to create a slightly nutty taste. 
• Use a Streusel Topping: Combine flour, sugar, rolled oats, and cold butter to create a streusel topping like we do in our strawberry coffee cake recipe. 

Common Questions 

How should I store leftovers? 

Transfer leftover muffins to an airtight container, and store them at room temperature for up to four days. 

Can I freeze rhubarb muffins? 

Yes! Freeze leftovers in a sealable bag for up to three months. Thaw them in the fridge overnight or at room temperature for a couple of hours when you’re ready to eat.

Can I use frozen rhubarb? 

Sure. Just be sure to thaw it first, and drain off any excess liquid. Otherwise, your muffins will become soggy. 

Can I make mini muffins?

Absolutely! Divide the batter into a mini muffin pan, filling each cup 2/3 of the way full. Then, adjust the baking time as needed, removing the muffins from the oven when a toothpick inserted into the center comes out clean.

Did you enjoy this Sour Cream Rhubarb Muffins Recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!