Sour Cream Rhubarb Muffins

Hooray for rhubarb. Every summer, enough rhubarb grows in the back corner of my garden for just a couple of recipes. It’s the perfect amount to enjoy and keep rhubarb a special treat for only a few times a year.

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Any time I use chopped rhubarb, I sprinkle it with a little sugar before putting it in the recipe. It brings out the juices and softens it.

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These easy muffins start with brown sugar and butter, creamed together.

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Eggs and sour cream are added.

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Then flour, baking soda, and cinnamon.

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Then the rhubarb goes into the mixture.

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One thing I always have on hand is cute muffin papers. I usually grab them in the food section at T.J. Maxx.

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Sprinkling the muffins with cinnamon and sugar before baking creates a delicious crust on top.

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Bake for a half hour and enjoy!

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Recipe:

  • 1/2 cup brown sugar, packed
  • 1/4 cup butter
  • 1 cup sour cream
  • 2 eggs, beaten
  • 1 1/2 cups flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped rhubarb
  • 1 tablespoon sugar, plus a bit more for sprinkling over rhubarb

 

  • Sprinkle chopped rhubarb with sugar and let sit while preparing the rest of the ingredients.
  • Cream together the brown sugar and butter.
  • Add sour cream and eggs. Mix well.
  • Sift together flour, baking soda, and 1/2 teaspoon of cinnamon.
  • Stir flour mixture into the sour cream mixture until moistened.
  • Fold in the rhubarb.
  • Pour batter into a muffin pan lined with papers.
  • Mix together sugar and remaining cinnamon and sprinkle over batter.
  • Bake at 375 degrees for 30 minutes.
  • Makes at least 12 muffins.
  • Enjoy!

 

 

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