Rhubarb Cream Muffins Recipe
Rhubarb Cream Muffins Recipe photo by Taste of Home

Rhubarb Cream Muffins Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Cream Muffins in Cooking for 2 Spring 2007, p39

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.

Reviews for Rhubarb Cream Muffins

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jun. 5, 2013

Unfortunately I had the same problem as others did, my muffins fell completely apart. They taste great, but look terrible. Something has to be missing from the recipe because they just fall all to pieces.

MY REVIEW
Reviewed Jul. 1, 2012

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!

MY REVIEW
Reviewed Jun. 9, 2012

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.

MY REVIEW
Reviewed Mar. 1, 2012

These are very tasty!! I can't wait for my rhubarb to come up in the next month or so...

MY REVIEW
Reviewed Apr. 30, 2011

I don't know what I did wrong but these were an absolute flop!! They taste wonderful so I will try them again! Anyone have tips for me??

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