Rhubarb Muffins
Rhubarb Muffins are moist, fluffy, and the perfect balance of tart and sweet. Add an easy streusel topping for the perfect summer snack.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 375°F.
In a large bowl, combine flour, baking powder, baking soda, ¼ cup granulated sugar, brown sugar and salt.
In a separate bowl, whisk sour cream, milk, oil, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or wooden spoon until mostly combined. Add rhubarb and stir until just combined, being careful not to overmix.
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Continue Reading at Yellowblissroad →Chef's Notes
Depending on how full you fill the muffins cups, you should get 12-16 muffins. If you have 12 count muffin pans, you can fill 8 muffins in each pan to keep them even.
Pro-tip: if you have empty muffins cups, fill them halfway with water so the empty cup won’t burn or warp during baking.
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