Description
These Sour Cream Rhubarb Muffins are moist, tender, and bursting with the tangy freshness of rhubarb combined with a subtle citrus hint from orange zest. Enhanced by a cinnamon-spiced batter and topped with a crunchy turbinado sugar sprinkle, these muffins deliver a delightful balance of sweet and tart perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp Kosher or fine sea salt
- ¾ tsp ground cinnamon
Sugars
- ½ cup white granulated sugar
- ½ cup dark brown sugar
- 2 tbsp coarse sugar for sprinkling (Turbinado - Sugar in the Raw)
Wet Ingredients
- 2 large eggs, room temperature
- 1 cup (8 oz.) sour cream, room temperature
- 2 tbsp milk
- ½ cup (4 oz. or 1 stick) unsalted butter, melted then cooled slightly
- 1 tsp pure vanilla extract
- 1 tbsp orange zest (about 1 medium orange)
Produce
- 1 cup diced fresh rhubarb (¼" dice)
Instructions
- Preheat the Oven: Set your oven to 425°F (218°C). Prepare a 12-cup standard muffin pan by either lining it with muffin liners or spraying it well with baking spray to prevent sticking.
- Prepare the Rhubarb: Thoroughly wash the rhubarb stalks, trim off the ends, and dice the stalks into approximately ¼ inch pieces. Set this aside for later mixing.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. This ensures the leavening and spices are well distributed.
- Combine Wet Ingredients: In a separate large bowl, whisk the white and brown sugars with the eggs until blended and slightly aerated. Stir in the sour cream, milk, melted butter (slightly cooled), vanilla extract, and orange zest until smooth and combined.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients and stir until fully incorporated. Carefully fold in the diced rhubarb, taking care not to overmix as this can toughen the muffins; the batter should be somewhat thick and lumpy.
- Fill Muffin Cups: Evenly distribute the batter into the prepared muffin pan cups. Sprinkle the top of each muffin generously with the coarse turbinado sugar to add a sweet crunchy topping after baking.
- Bake: Place the muffin pan in the oven and bake at 425°F for 7 minutes to set the tops and create a slight rise. Then reduce the oven temperature to 350°F (177°C) and bake for an additional 12 to 15 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 10 minutes to firm up before transferring them to a wire rack to cool completely or serve warm. These muffins are delightful both fresh out of the oven and at room temperature.
Notes
- Ensure the eggs and sour cream are at room temperature for better batter consistency and muffin rise.
- Do not overmix the batter once flour is added to keep the muffins tender.
- Adjust baking time slightly if using a different size muffin pan or a convection oven.
- Fresh rhubarb is preferred for its tartness; frozen rhubarb should be thawed and drained well.
- Turbinado sugar topping adds a nice crunch but can be omitted if unavailable.
