why do you put sour cream in muffins?

Sour cream adds more moisture, tanginess, and tenderness to muffins than other liquid ingredients, such as milk, can.

what is the secret to moist muffins?

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.

Sour Cream Rhubarb Muffins (tender + moist)

Ingredients

dry ingredients

2 cups all-purpose flour

3/4 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

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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.

Author: anita | wild thistle kitchen
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: muffins, breads, breakfast
Method: baking
Cuisine: American