Description
Scrumptious rhubarb muffins bring springtime sweetness to breakfast tables everywhere. Tangy rhubarb chunks blend perfectly with tender crumb, creating a delightful morning treat you’ll savor with each delectable bite.
Ingredients
Scale
- 1.5 cups (360 ml) rhubarb, fresh and chopped
- 2 cups (240 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g or 1 stick) unsalted butter, melted and slightly cooled
- 1 cup (240 ml) sour cream or plain yogurt
- 2 large eggs
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsps (25 g) granulated sugar (for topping)
- ½ tsp cinnamon (for topping)
Instructions
- Oven Preparation: Preheat the oven to 375F (190C) and line a standard muffin tin with paper liners or lightly coat with cooking spray.
- Dry Ingredient Fusion: Whisk together flour, baking powder, baking soda, salt, and ground cinnamon in a large mixing bowl until perfectly blended.
- Wet Ingredient Harmony: Combine melted butter, granulated sugar, eggs, vanilla extract, and sour cream in a separate bowl, whisking until the mixture achieves a silky, uniform consistency.
- Batter Assembly: Fold the wet ingredients into the dry mixture with minimal stirring, gently incorporating chopped rhubarb pieces to maintain the batter’s delicate structure.
- Muffin Formation: Fill each muffin cup about three-quarters full, optionally sprinkling a crumbly topping over the unbaked muffins for added texture and flavor.
- Baking and Testing: Bake for 18-22 minutes, checking doneness by inserting a toothpick into the center – it should come out clean and free from raw batter.
- Cooling Process: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely, allowing flavors to fully develop and settle.
Notes
- Choose Fresh Rhubarb: Select firm, bright-colored stalks without blemishes for the best flavor and texture in your muffins.
- Manage Moisture Carefully: Pat chopped rhubarb dry with paper towels to prevent excess liquid from making the muffins soggy or dense.
- Minimize Mixing Action: Stir batter gently and briefly to maintain a tender crumb – overmixing can create tough, rubbery muffins with less appealing texture.
- Adjust Sweetness Strategically: Rhubarb’s tartness varies, so taste your chopped rhubarb and adjust sugar levels accordingly to balance the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg