The Best Sour Cream Rhubarb Muffins Recipe
This rhubarb muffins recipe features a sweet rhubarb batter with a cinnamon sugar topping in a quick recipe perfect for breakfasts or snacks!
Servings: 14 muffins
Calories: 185kcal
Cost: $5.00
Equipment
- 1 whisk
Ingredients
Batter
- 1 cup sour cream
- 1/2 cup applesauce
- 1/4 cup light olive oil or melted butter
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups flour (see notes for substitutes)
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 cups rhubarb, diced into 1/4 inch pieces
Instructions
- Preheat the oven to 400F.
- In a large bowl, whisk together the sour cream, applesauce, oil, vanilla extract, and eggs until smooth.1 cup sour cream, 1/2 cup applesauce, 1/4 cup light olive oil or melted butter, 1 teaspoon vanilla extract, 2 eggs
- Add in the flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix the batter until just combined.2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/8 teaspoon salt
- Gently fold in the diced rhubarb.2 cups rhubarb, diced into 1/4 inch pieces
- Divide the batter among 13-14 muffin cups using a large batter scoop or spoon. Filling the muffin cups 3/4 way full.
- In a small dish, mix the topping ingredients and sprinkle ¼ -1/2 teaspoon of the cinnamon sugar mixture on top of each muffin.2 Tablespoons sugar, 1/2 teaspoon cinnamon
- Bake the muffins for 20-22 minutes or until the muffins are golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 10 minutes then remove from the muffin pan and place on a cooling rack.
- Store the muffins in an airtight container on the countertop for up to 4 days.
Notes
Substitute Tips - Gluten free 1-1 baking flour and whole wheat pastry flour can be substituted for take flour.
Storage Tips - The muffins in a ziploc bag for in the freezer for up 3 months.
Nutrition
Serving: 1g | Calories: 185kcal
