Best 2 Rhubarb Cream Muffins Recipes

In the realm of delectable pastries, rhubarb cream muffins stand out as a testament to the harmonious fusion of tart and sweet. These delectable treats, often adorned with a delicate crumb topping, offer a delightful symphony of flavors that tantalize the taste buds and evoke memories of warm summer days spent among verdant rhubarb patches. Whether you're a seasoned baker seeking a new culinary adventure or a novice cook eager to explore the world of delectable baked goods, this exploration of the best recipes for rhubarb cream muffins will guide you towards an unforgettable baking experience.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB CREAM MUFFINS

Rhubarb Cream Muffins image

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

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 14

Ingredients

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

Steps:

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. , 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. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. ,

Nutrition Facts : Calories 287 calories, Fat 13g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 249mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.

SOUR CREAM RHUBARB MUFFINS RECIPE - (4.2/5)

Sour Cream Rhubarb Muffins Recipe - (4.2/5) image

Provided by sherbartz

Number Of Ingredients 9

Ingredients

1 ⁄2 cup brown sugar, packed
1 ⁄4 cup butter
1 cup sour cream
2 eggs, beaten
1 1⁄2 cups flour
3 ⁄4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1⁄2 cups fresh rhubarb, chopped
1 tablespoon sugar

Steps:

Cream brown sugar and butter. Add sour cream and eggs, mix well. Sift together flour, baking soda and 1/2 teaspoon of the cinnamon. Stir flour mixture into the sour cream mixture until moistened. Fold in rhubarb. Pour into greased muffin tins. Mix together sugar and remaining cinnamon and sprinkle over batter. Bake at 375 degrees for 25 to 30 minutes.

Tips:

Use fresh rhubarb for the best flavor and texture. If you don't have fresh rhubarb, you can use frozen rhubarb that has been thawed and drained.
To measure the rhubarb correctly, cut it into 1-inch pieces and then measure it in a measuring cup.
Don't overmix the batter. Overmixing can result in tough muffins.
Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will overflow in the oven.
Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Rhubarb cream muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. They are moist and flavorful, with a sweet and tangy filling and a crumbly streusel topping. With just a few simple ingredients and a little bit of time, you can enjoy these delicious muffins at home.