These Sour Cream Rhubarb Muffins are tender, moist, and packed with tart, vibrant chunks of soft rhubarb. They are such an easy way to use rhubarb and can be frozen to keep the rhubarb party going well past rhubarb season! Serve them with my Rhubarb Curd for an extra special treat!
Recipe Background and Details
I love muffins and I love rhubarb so it only made sense to combine them! These Sour Cream Rhubarb muffins are so good! They are the perfect size and I love that sparkly sugar top. This recipe makes 12 perfect little muffins. I am not on team massive muffin - I like mine on the small/normal size. If you like huge muffins feel free to bake these in a larger muffin pan and add more baking time.
Check out my other rhubarb recipes: rhubarb crumble scones, pickled rhubarb, rhubarb chutney, rhubarb curd, rhubarb galette, and rhubarb elderflower refresher cocktail.
And if you love muffins be sure to browse around my breads category for all of my muffin recipes and more!
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Ingredients
You will just need a simple list of pantry and fridge staples to make these muffins with the addition of fresh rhubarb.
- all-purpose flour
- granulated sugar
- lemon zest
- baking powder
- salt
- chopped rhubarb
- melted butter
- eggs
- sour cream
- vanilla extract
- lemon juice
See recipe card for quantities.
Instructions
The process is simple and straightforward like a muffin recipe should be. Wet into dry and a gentle mix. This is quite a sturdy muffin batter and that is intentional to prevent the rhubarb pieces from all sinking straight to the bottom. Don't fear, a sturdy batter bakes up to a moist, tender muffin.
Combine all dry ingredients and mix well
add chopped rhubarb to dry mixture
Toss to coat rhubarb in flour and add wet ingredients
mix gently until a dough form and no dry ingredients are visible
Divide between twelve muffin tins and top with about a tablespoon of sugar each
Bake until golden and cooked through
Substitutions and Variations
I like to keep these pretty simple, but here are a few ideas to change things up:
Sour cream: full fat yogurt may be used or buttermilk or kefir. If using buttermilk or kefir reduce the amount just a bit.
Spice: add a touch of cinnamon, cardamom, ginger, or nutmeg for a spiced up version.
Rhubarb: Reduce the rhubarb amount by half and replace it with berries, chopped peaches, or another soft fruit.
Nuts: Add some chopped nuts to the filling or topping if you like.
Topping: An oat crumble topping like the one I top my Rhubarb Crumble Scones with would be amazing on these muffins. Or a simple streusel topping like this one: Blueberry Streusel Muffins.
Make ahead and Storage
Muffin batter can be made the night before and scooped and baked the next morning.
Muffins will keep at room temperature for up to 3 days. They can be frozen for up to 3 months.
Top tips - how to make the best muffins
- Do NOT over mix. You want a lumpy, ugly batter. A fork or silicone spatula are great tools for mixing muffin batter without over-mixing.
- Once you scoop the muffin batter, allow the batter to sit at room temperature for 20 minutes or so before baking in preheated oven. This little waiting period will allow the baking soda and baking powder some time to start bubbling. This means you will get a little extra lift in those pretty muffin tops! You can even leave it in the fridge overnight.
FAQ
Sour cream adds more moisture, tanginess, and tenderness to muffins than other liquid ingredients, such as milk, can.
The secret to moist muffins is to use the right liquids and fats such as sour cream, butter, oil, etc. Also, not over-mixing and not overbaking can help ensure a tender, moist muffin.
Related - breakfast recipes
Looking for other recipes like this? Try these:
- Sourdough Discard Apple Bread
- Sourdough Discard Coffee Cake
- Sourdough Discard Waffles
- Sourdough Discard Chocolate Muffins
Sour Cream Rhubarb Muffins Recipe
These Sour Cream Rhubarb Muffins are tender, moist, and packed with tart, vibrant chunks of soft rhubarb. They are such an easy way to use rhubarb and can be frozen to keep the rhubarb party going well past rhubarb season! Serve them with my Rhubarb Curd for an extra special treat!
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
dry ingredients
2 cups all-purpose flour
¾ cup white granulated sugar
zest of one lemon
2 teaspoons baking powder
½ teaspoon salt
1.5 cups chopped rhubarb
wet ingredients
½ cup (1 stick) melted butter
2 eggs
1 cup sour cream
juice of one lemon
2 teaspoons vanilla extract
Instructions
- Preheat oven to 400 degrees F.
- Mix wet ingredients (melted butter, eggs, sour cream, lemon juice, vanilla) in a bowl or spouted measuring cup and set aside.
- Mix dry ingredients (flour, sugar, baking powder, salt, and lemon zest) well and add chopped rhubarb. Toss rhubarb to coat it in the dry mixture.
- Add wet ingredients and mix gently until no dry bits remain. Don't overmix.
- Divide between 12 muffin cups and top each with about a tablespoon of granulated sugar if desired.
- Bake for 20-25 minutes until browned and a toothpick comes out clean.
- Remove from muffin pan and cool on a rack.
Notes
This is quite a sturdy muffin batter and that is intentional to prevent the rhubarb pieces from all sinking straight to the bottom. Don't fear, a sturdy batter bakes up to a moist, tender muffin.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: muffins, breads, breakfast
- Method: baking
- Cuisine: American
Cristina says
This muffin recipe was a hit in our house - they didn't last long! It was super easy to throw together and this recipe produces the most delicious and tender muffin! Will definitely be making these again.
anita | wild thistle kitchen says
Cristina! I am thrilled you tried and loved this rhubarb muffin recipe. Go Team Rhubarb!! It is such a special ingredient! Thank you so much for your feedback and for the five stars!
Tammie Hill says
Hello, Anita!! I was reading your TopTips How to make the best muffins…”Once you scoop the muffin batter, allow the batter to sit at room temperature for 20 minutes or so before baking in preheated oven. This little waiting period will allow the baking soda and baking powder some time to start bubbling.”
The list of ingredients for these muffins has baking powder but not baking soda. Is baking soda used in this recipe?
anita | wild thistle kitchen says
Hi Tammie! No there is no baking soda in this one but those are my tips for all muffin recipes. I should update it to say "and/or"! Thank you for drawing my attention to that!
Jason (Anita's husband) says
These muffins are so moist because of the sour cream. Our kids ate them right up! Thank you so much for sharing this easy to follow recipe and look forward to many more recipes!
Jason (your loving husband)
anita | wild thistle kitchen says
Thank you for this kind feedback and rating! I'm so glad you enjoyed these rhubarb muffins. I agree - the sour cream really adds something special!
Karen says
Just wondering how full cups should be I thought my tins were medium but they are to top should I take some batter out. Thank you
anita | wild thistle kitchen says
Hi Karen. Filled to the top is totally fine for this recipe. Let me know if you have any other questions! Thanks - Anita