rhubarb sour cream muffins

Name: Rhubarb Sour Cream Muffins
Yield: 12
Cuisine: American
Ingredients: 2 cup(s) flour; 3/4 cup(s) sugar; 2 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) soda; 1 teaspoon(s) cinnamon; 1/2 teaspoon(s) salt; 8 tablespoon(s) unsalted butter(melted & cooled; 1 cup(s) sour cream; 2 eggs; 1 teaspoon(s) vanilla; 2 cup(s) rhubarb; 1/2 cup(s) walnuts, chopped

1 Pinch

Lois Payment

St Francis, MN

Updated on May 18, 2023

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

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method Bake

yield 12 serving(s)

Ingredients

2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter(melted & cooled
1 cup sour cream
2 eggs
1 teaspoon vanilla
2 cups rhubarb
1/2 cup walnuts, chopped

How To Make rhubarb sour cream muffins

Step 1

Heat oven to 400 F Prepare baking cups(spray or paper liners)

Step 2

In large bowl; combine flour, sugar, baking powder, cinnamon, baking soda, and salt. Whisk to blend.
Step 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.
Step 4

Divide batter among muffin cups. settle batter into cups; the batter should mound a bit higher than tops of cups.
Step 5

Bake until golden brown and springs back most of way when gently pressed. 18-22 minutes
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