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Moist Rhubarb Muffins Recipe

Moist Rhubarb Muffins Recipe
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Moist Rhubarb Muffins are tender and bursting with fresh, tangy-sweet flavor from bright pink rhubarb chunks. These muffins have a soft crumb, enhanced by sour cream and butter to ensure perfect moisture. Easy to make with simple ingredients, they are ideal for breakfast or a delightful snack any time.

Ingredients

Scale

Main Ingredients

  • 1 ½ cups fresh rhubarb, washed and chopped into small pieces
  • 2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • ¾ cup sugar
  • ½ cup unsalted butter, softened
  • ½ cup sour cream
  • 2 large eggs, at room temperature
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Prepare the Rhubarb: Wash and chop your fresh rhubarb into small, even pieces so the flavor distributes evenly throughout your muffins.
  2. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt. This ensures your muffins will rise perfectly and have a uniform texture.
  3. Cream Butter and Sugar: Use softened butter and sugar to cream together until light and fluffy, providing a smooth base for your batter.
  4. Add Eggs and Vanilla: Beat in the eggs and vanilla extract one at a time to create a well-emulsified mixture that helps bind all ingredients.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and sour cream to the wet ingredients, stirring gently to maintain airiness while fully incorporating everything.
  6. Fold in Rhubarb: Gently fold in your chopped rhubarb, being careful not to overmix to avoid tough muffins and encourage tender bites.
  7. Fill Muffin Cups and Bake: Divide batter evenly into a prepared muffin tin and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.

Notes

  • Use fresh rhubarb for best texture and flavor; avoid frozen if possible.
  • Do not overmix the batter to keep muffins light and fluffy.
  • Bring eggs and butter to room temperature for a smoother batter.
  • Sour cream is essential for moist texture; avoid substituting if possible.
  • Use an oven thermometer to maintain consistent baking temperature for best results.

Nutrition

Keywords: rhubarb muffins, moist muffins, breakfast muffins, sour cream muffins, gluten-free muffins, fruit muffins

Find it online: https://sophiespace.com/moist-rhubarb-muffins-recipe/