Cinnamon Rhubarb Muffins
Cinnamon Rhubarb Muffins
Cinnamon muffins that have a touch of tartness and sweetness from fresh rhubarb.
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20 min
Prep Time
50 min
Total Time
12
muffins Ingredients
Muffins
12 cup firmly packed brown sugar
14 cup Land O Lakes® Butter, softened
1 cup sour cream
1 12 cups all-purpose flour
34 teaspoon baking soda
12 teaspoon ground cinnamon
3 stalks (1 12 cups) fresh rhubarb, sliced into 1/4-inch pieces
Topping
1 tablespoon sugar
12 teaspoon ground cinnamon
How to make
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STEP 1
Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
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STEP 2
Combine brown sugar and butter in bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.
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STEP 3
Combine flour, baking soda and 1/2 teaspoon cinnamon in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Divide batter evenly among prepared muffin pan cups.
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STEP 4
Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 25-30 minutes or until lightly browned. Let stand 5 minutes in pan; remove to cooling rack.
Tip #1
Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.
180 Calories
8 Fat (g)
45 Cholesterol (mg)
135 Sodium (mg)
24 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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One of the first fruits to ripen in the spring is rhubarb. Celebrate the season by making your favorite rhubarb pie, cheesecake or bread with the tarty goodness of rhubarb.
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