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Rhubarb Cream Muffins Recipe

Rhubarb Cream Muffins Recipe photo by Taste of Home

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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

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Rhubarb Cream Muffins Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

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

Directions

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 near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 muffin equals 287 calories, 13 g fat (7 g saturated fat), 56 mg cholesterol, 249 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Rhubarb Cream Muffins in Cooking for 2 Spring 2007, p39

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Rhubarb Cream Muffins

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Reviewed on Jul. 01, 2012 by MuffinMazing

These looked nothing like the picture! They had no flavor and they didn't rise! They ended up dark brown and awful! I followed the recipe so I don't know what I did wrong!

Reviewed on Jun. 09, 2012 by tfw_westby

I followed the recipe, but my muffins were a colossal flop. They baked all the way, but had holes in the middle. I peeled the papers off and smashed them together in a pan. They taste good, but look awful.