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Rhubarb Cream Muffins

 Rhubarb Cream Muffins
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
8 ServingsPrep: 20 min. Bake: 15 min.

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

2 of 2

Rhubarb Cream Muffins (continued)

Directions (continued)

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