Go Back
Print

Rhubarb Sour Cream Muffins

Moist, delicious muffins bursting with the summer flavours of rhubarb and orange.

Course Breakfast, Snack
Cuisine American, Canadian
Keyword bran muffins, rhubarb, sour cream, summer
Servings 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

Instructions

  1. Preheat oven to 400 degrees F.  Lightly grease muffin tin or line with paper cups.
  2. Combine the flour, brown sugar, baking powder, baking soda and salt. Set aside.
  3. 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!)
  4. 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:

  1. 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.