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Gravel & Dine

Rhubarb Muffins

A great breakfast muffin loaded with rhubarb. A great way to use one of the first spring vegetables of the year.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 c white whole wheat flour
  • ¾ c sugar
  • 2-1/2 t baking powder
  • 1 t ground cinnamon
  • ½ t baking soda
  • ½ t salt
  • 8 oz container sour cream
  • 1 stick 8 T butter, melted and cooked
  • 2 large eggs beaten until foamy
  • 1 t vanilla
  • 2 T milk
  • 1-1/2 c rhubarb diced into ¼ in pieces
  • 3 T sugar
  • ½ t cinnamon

Method
 

  1. Preheat oven to 400 degrees. Line a 12 cup muffin pan with paper or foil lined muffin cups.
  2. In a large bowl, whisk flour, ¾ c sugar, baking powder, cinnamon, baking soda and salt.
  3. In a separate bowl, whisk together sour cream, butter, eggs, vanilla and milk until smooth.
  4. Fold the wet ingredients into the dry ingredients with a spatula until almost combined. Fold in the rhubarb. Do not over mix.
  5. Divide the batter among muffin cups. Gently tap the pan on the counter to settle the batter, which will be to the top of the cups or a tiny bit higher.
  6. Mix together the remaining sugar and cinnamon. Sprinkle evenly over the tops of the muffins.
  7. Bake for 18-20 minutes until lightly golden and a toothpick inserted into the middle comes out clean.
  8. Cool slightly in muffin pan, about 5 minutes, before removing to a wire rack.
  9. Serve warm.