Recipe For Rhubarb Muffins Sour Cream
Delicious recipe for homemade Rhubarb Muffins made with sour cream. These muffins are moist, tangy, and the perfect springtime treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup diced rhubarb
- 1/4 cup chopped walnuts
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, combine the sour cream, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the diced rhubarb and chopped walnuts.
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Preparation time: 15 minutes
Yield: 12 muffins
Nutritional Information:
– Calories: 180
– Total Fat: 8g
– Saturated Fat: 4g
– Cholesterol: 20mg
– Sodium: 130mg
– Total Carbohydrate: 24g
– Dietary Fiber: 1g
– Sugars: 9g
– Protein: 3g
These Rhubarb Muffins made with sour cream are a delightful treat for any spring morning. The combination of fresh rhubarb and tangy sour cream creates a moist and flavorful muffin that is sure to please your taste buds.
To make these muffins, start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners to prevent sticking. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
In a separate bowl, combine the sour cream, melted butter, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
Next, gently fold in the diced rhubarb and chopped walnuts. The rhubarb adds a tangy flavor and a beautiful pop of color, while the walnuts provide a satisfying crunch. These additions elevate the muffins to another level of deliciousness.
Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows room for the muffins to rise as they bake. Place the tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. The cooling process allows the muffins to set and ensures they maintain their perfect texture.
These Rhubarb Muffins are best enjoyed fresh out of the oven, but they can also be stored in an airtight container for up to three days. Serve them for breakfast alongside a cup of hot coffee or enjoy them as an afternoon snack.
Nutritionally, each muffin contains approximately 180 calories. They are relatively low in fat and sodium, making them a healthier option compared to store-bought muffins. This recipe yields 12 muffins, perfect for sharing or freezing for later enjoyment.
In conclusion, these Rhubarb Muffins made with sour cream are a delightful and easy-to-make treat. The combination of tart rhubarb, tangy sour cream, and crunchy walnuts creates a muffin that is moist, flavorful, and absolutely irresistible. Try making them for your next breakfast or brunch, and watch as they disappear in moments!