RHUBARB CREAM MUFFINS

Rhubarb Cream Muffins image

My friend Barbara gave me this recipe, and it's easy to double. The tender, golden muffins have a mild rhubarb flavor and a tasty cinnamon topping. They freeze well, too. -Margaret Guest, Trenton, Ontario

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 14

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Ingredients

1/4 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
3/4 cup diced fresh or frozen rhubarb
1/4 cup chopped walnuts
TOPPING:
1/4 cup sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Steps:

In a large 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 inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. ,

Nutrition Facts : Calories 287 calories, Fat 13g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.