Real Recipes From Real Home Cooks ®

rhubarb sour cream muffins

a recipe by
Lois Payment
St Francis, MN

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

serves 12
method Bake

Ingredients For rhubarb sour cream muffins

  • 2 c
  • 3/4 c
  • 2 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
  • 1/2 tsp
  • 8 Tbsp
    unsalted butter(melted & cooled
  • 1 c
    sour cream
  • 2
  • 1 tsp
  • 2 c
  • 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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