Spring is my absolute favourite season. Warmer weather, green grass, fresh lilacs … and RHUBARB! For as long as I can remember, there have been rhubarb plants at my parents house. I remember eating it raw, dipped in a little bit of sugar. The BEST! Walking around various local farmers markets, rhubarb is definitely in abundance this time of year. I like to stick with classic rhubarb recipes – compote, strawberry rhubarb jam, rhubarb crumble and rhubarb muffins!
For the past 3 years, I have used this fabulous rhubarb muffin recipe that I found through Pinterest (Original recipe can be found here). These muffins have a beautiful crunchy sugar top and are best served warm (I think!) I have made some notes in bold throughout the recipe!
- 2 cups flour
- 3/4 cup sugar
- 2 1/2 tsps baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup sour cream or plain greek yogurt
- 4 oz. unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb, 1/4-inch dice (about 2 large rhubarb stalks or 3-4 small ones)
- 3 tbsps granulated sugar
- 1/2 tsp ground cinnamon
- Line muffin tins with paper or foils (or just spray cooking spray into each). Heat oven to 400°F and adjust rack to the middle position of the oven.
- Whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt in a large mixing bowl until well combined. In a separate large bowl, mix together the sour cream, butter, eggs, and vanilla until thoroughly mixed. Then add the dry ingredients to the wet a little bit at a time, and mix until just combined (not overmixing). Add the rhubarb and gently fold it in until just combined. The mixture will be very thick, almost similar to the consistency of sticky dough.
- Divide batter evenly among the muffin tins, flattening down so that it fills them completely. I found that using my fingers did the trick the best! In a small bowl mix together the sugar and cinnamon for the topping, and sprinkle as much as you want over each muffin. Bake until golden brown on top, about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool a bit before serving – they’re good warm.