Back to Rhubarb Cream Muffins

Print Options


Card Sizes

Rhubarb Cream Muffins Recipe

Rhubarb Cream Muffins Recipe

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. YIELD:8 servings


  • 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
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  • 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.

Nutritional Facts

1 each: 287 calories, 13g fat (7g saturated fat), 56mg cholesterol, 249mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 4g protein.

Reviews for Rhubarb Cream Muffins

Sort By :
CAFKrause User ID: 3354510 95119
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."

MuffinMazing User ID: 6064140 103222
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!"

tfw_westby User ID: 6386439 150750
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."

chriskemo User ID: 3661890 122432
Reviewed Mar. 1, 2012

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

nateandgina User ID: 2153217 169093
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??"

quiltingstitcher User ID: 4596769 95118
Reviewed Apr. 28, 2011

"Very moist and delicious!!"

Seminoles User ID: 1412865 150707
Reviewed Apr. 20, 2010

"Delicious! They were moist yet had a great crunch on the top."

baking mama User ID: 3356506 164448
Reviewed Aug. 20, 2009

"Very yummy, high fat muffins. I think I will try these again next time with non-fat sour cream so that I won't feel so guilty eating them."

ijspringer User ID: 4059028 95117
Reviewed Apr. 3, 2009

"These muffins are so good. Tender and tasty"

Loading Image