Best Rhubarb Cream Muffins Recipes

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 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

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.

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.