Monday, June 8, 2009

Rhubarb Cream Muffins

Rhubarb Cream Muffins
1/2 cup butter, softened
1 1/2 cup packed brown sugar
2 egg
2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/2 cup diced fresh or frozen rhubarb
1/2 cup chopped walnuts

1/4 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

In a large mixing bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Yield: 8 jumbo muffins
Note: I added 1/2 cup chocolate chips instead of the nuts (hubby is slightly allergic to nuts), and didn't put the topping on (how much sugar do you need in the morning).


  1. I LOVE that you did three rhubarb recipes. We have a HUGE rhubarb plant in our garden and so far we only have one rhubarb recipe that we make with any regularity (it's my MIL's recipe for "rhubarb dessert" that has a light crust, a rhubarb filling, and meringue on top). Those muffins sound delicious -- I'm going to have to give them a try!

  2. I am seriously going to bake this weekend. Thanks for the inspiration!