Rhubarb Muffins
 
 
Recipe type: Breakfast, Snack
Serves: 12
Ingredients
  • MUFFIN:
  • 2½ cups fresh rhubarb washed and chopped into pea sized pieces
  • ⅓ brown sugar (or to taste)
  • 1 Tbsp flour
  • ½ cup softened butter
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup sour cream
  • ½ cup buttermilk
  • 2¼ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • TOPPING:
  • 2 Tbsp brown sugar
  • 1 Tbsp white sugar
  • ½ tsp cinnamon
Instructions
  1. Preheat oven to 350F.
  2. Spray 12 large muffin tins with non-stick spray or use paper liners.
  3. In a small bowl combine rhubarb, the brown sugar and flour, set aside.
  4. In a medium bowl, add flour, baking powder, baking soda, and salt; whisk to combine, set aside.
  5. In a small bowl combine the topping ingredients, combine; set aside.
  6. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the 1 cup of sugar until light and fluffy, 2-3 minutes.
  7. With the mixer on low speed, add the eggs, one at a time, and then add vanilla, sour cream, and buttermilk.
  8. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed (Don’t over mix or muffins will be tough)
  9. Add rhubarb mixture and using a spatula, gently fold in.
  10. Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
  11. Remove from oven, sprinkle with the sugars and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
  12. Allow to cool in pan for 10 minutes before removing to a wire rack.
Recipe by Older Mommy Still Yummy at https://oldermommystillyummy.com/2012/04/a-little-taste-of-spring-rhubarb-muffins-recipe.html