Spiced Rhubarb Muffins

Rhubarb muffin on board with fresh rhubarb.

5 from 7 votes

Spiced Rhubarb Muffins

When rhubarb is in season, make these Spiced Rhubarb Muffins. They're super simple, just mix it all ingredients together in a bowl, and they deliver the sweet-tart juicy flavor of fresh rhubarb in every bite. Sour cream adds richness to these muffins, and the juices released by the rhubarb make them tender and moist. I like to add ground cinnamon and cardamom to the batter, but you could also add ground ginger or nutmeg. These are wonderful served warm, fresh from the oven.

Prep Time10

Cook Time20

Course: Breakfast and Brunch

Cuisine: American

Servings: muffins

Calories: 246kcal

Author: Kathy Kingsley

Ingredients

2 cups all-purpose flour
¾ cup granulated sugar
2 ½ tsp. baking powder
1 tsp. ground cinnamon
½ tsp. ground cardamom
½ tsp. baking soda
½ tsp. salt
1 cup sour cream
1 stick (4 oz.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. vanilla extract
2 cups diced rhubarb (about 2 medium stalks)

Instructions

Preheat the oven to 375°F. Line a 12-cup standard or 6-cup jumbo muffin pan with paper or foil baking cups.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt to blend. In a medium bowl, whisk together the sour cream, butter, eggs, and vanilla until smooth. Add the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
Scoop the batter into the muffin cups, filling them almost full. Bake until the centers are set and a toothpick inserted into the center comes out clean, 15 to 18 minutes for standard size and 25 to 30 minutes for jumbo. Transfer to a rack and let the muffins cool in the pan for 5 minutes. Transfer the muffins to the rack and let cool. Serve warm or at room temperature.

Notes

Variation: Spice Rhubarb Muffins with Streusel Topping:
In a small bowl, mix together ¼ cup sugar and 1 tablespoon flour. Add 2 to 3 teaspoons vegetable oil and mix until mixture has a sandy texture. Sprinkle the topping over the muffins before baking and bake as directed.

Nutrition