Sour Cream Rhubarb Muffins Recipe 425

SOUR CREAM RHUBARB MUFFINS

Sour Cream Rhubarb Muffins image

Make and share this Sour Cream Rhubarb Muffins recipe from Food.com.

Provided by Charlotte J

Categories Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup brown sugar, packed
1/4 cup butter
1 cup sour cream
2 eggs, beaten
1 1/2 cups flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups fresh rhubarb, chopped
1 tablespoon sugar

Steps:

Cream brown sugar and butter.
Add sour cream and eggs, mix well.
Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
Stir flour mixture into the sour cream mixture until moistened.
Fold in rhubarb.
Pour into greased muffin tins.
Mix together sugar and remaining cinnamon and sprinkle over batter.
Bake at 375 degrees for 25 to 30 minutes.

Nutrition Facts : Calories 182.3, Fat 8.6, SaturatedFat 4.9, Cholesterol 51.1, Sodium 143.1, Carbohydrate 23.4, Fiber 0.8, Sugar 10.9, Protein 3.2

RHUBARB STREUSEL MUFFINS

Rhubarb Streusel Muffins image

What a pleasure it is to set out a basket of these rhubarb muffins...although the basket doesn't stay full for very long! I have six children and two grandsons, so I do a lot of baking. This rhubarb streusel muffins recipe is based on a coffee cake recipe. -Sandra Moreside, Regina, Saskatchewan

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 37m

Yield about 1-1/2 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup sour cream
3 cups chopped fresh or frozen rhubarb, thawed
TOPPING:
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 238 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

SOUR CREAM RHUBARB MUFFINS RECIPE - (4.2/5)

Sour Cream Rhubarb Muffins Recipe - (4.2/5) image

Provided by sherbartz

Number Of Ingredients 9

Ingredients

1 ⁄2 cup brown sugar, packed
1 ⁄4 cup butter
1 cup sour cream
2 eggs, beaten
1 1⁄2 cups flour
3 ⁄4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1⁄2 cups fresh rhubarb, chopped
1 tablespoon sugar

Steps:

Cream brown sugar and butter. Add sour cream and eggs, mix well. Sift together flour, baking soda and 1/2 teaspoon of the cinnamon. Stir flour mixture into the sour cream mixture until moistened. Fold in rhubarb. Pour into greased muffin tins. Mix together sugar and remaining cinnamon and sprinkle over batter. Bake at 375 degrees for 25 to 30 minutes.

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