Rhubarb Sour Cream Muffins [Recipe]

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I love muffins. Some of my favourite memories are the times I woke up in the morning (around this time of year, when the air was a little crisp and the holidays were on their way) to the smell of fresh-baked muffins filling the house. There is nothing so warm, so homey, and so inviting.

This recipe was a bit of an experiment, as many of mine are; but, I’m pleased to report, it was a success! In the future, I might opt out of the orange glaze on top, since the sour cream in the batter, along with rhubarb chunks, makes these muffins plenty moist without it. Still, I wanted to use the orange glaze for a little extra flavour punch, and um… it was really good. I don’t regret eating these muffins, not one bit. So feel free to go for the glaze if you have a mind like mine; I doubt you will regret it too much. 😉

Note: Do be warned, however, that the glaze does make them very soft – which is really only a downside when you’re taking them out of the pan/storing them. Muffin liners would cure that problem though, so… Yeah, feel free to do that. 🙂

In addition to the sour cream and butter in the batter, these muffins are made with brown sugar, which I think always adds a little bit of caramely loveliness. I hope you will enjoy them!

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Rhubarb Sour Cream Muffins
Makes about 12 muffins

Ingredients:
2 c. all-purpose flour
3/4 c. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1 c. sour cream
1/4 c. melted butter
1 Tbsp. grated orange zest
1 c. fresh or frozen rhubarb, chopped
1/3 c. freshly squeezed orange juice mixed with 3 Tbsp. white sugar (optional)

Directions:
Preheat oven to 400 degrees F.  Lightly grease muffin tin or line with paper cups.

Combine the flour, brown sugar, baking powder, baking soda and salt. Set aside.

In a separate bowl mix the eggs, sour cream, butter, and orange zest.  Blend well, pour over the flour mixture, and add the rhubarb.  Mix until just combined.  (Do not overmix!)

Spoon batter evenly between the prepared muffin cups.  Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.

OPTIONAL:
To make the syrup, combine the orange juice with 3 Tbsp. sugar; stir until sugar dissolves.  Once the muffins are baked, pierce the tops several times with a toothpick, and slowly pour about 1 Tbsp. of the orange juice and sugar mixture over the tops of each muffin.  Let the muffins cool in the pan 10 minutes before removing them from the tin.

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There are few things that beat a fresh muffin first thing in the morning – or any time of day, for that matter.

Happy baking!

–Naomi

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