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rhubarb sour cream muffins

Pymtcook avatar
Recipe by
Lois Payment
@Pymtcook
St Francis, MN

These are awesome flavored muffins; rose up beautifully! Loved them as a 'shortcake" with strawberries too!

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yield 12 serving(s)
method Bake

Ingredients For rhubarb sour cream muffins

  • 2 c
    flour
  • 3/4 c
    sugar
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
    soda
  • 1 tsp
    cinnamon
  • 1/2 tsp
    salt
  • 8 Tbsp
    unsalted butter(melted & cooled
  • 1 c
    sour cream
  • 2
    eggs
  • 1 tsp
    vanilla
  • 2 c
    rhubarb
  • 1/2 c
    walnuts, chopped

How To Make rhubarb sour cream muffins

  • 1
    Heat oven to 400 F Prepare baking cups(spray or paper liners)
  • 2
    In large bowl; combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Whisk to blend.
  • 3
    In a bowl; whisk together sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture with dry ingredients just until batter comes together. Added the nuts too. Do not overmix.
  • 4
    Divide batter among muffin cups. settle batter into cups; the batter should mound a bit higher than tops of cups.
  • 5
    Bake until golden brown and springs back most of way when gently pressed. 18-22 minutes
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