RHUBARB CREAM MUFFINS
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
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.
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Ti Wa
[email protected]These muffins were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Shelia McMullan
[email protected]I made these muffins for a brunch party and they were a huge hit! Everyone loved them.
Donna Yossry
[email protected]These muffins were delicious! I loved the way the rhubarb and cream cheese flavors complemented each other. They were also really moist and fluffy.
Khpalwak Zarkoon
[email protected]These muffins were okay. They weren't as good as I was hoping for. The rhubarb was a bit too tart for my taste.
Tanjin Simi
[email protected]I've never had rhubarb before, but these muffins were a great introduction. The tartness of the rhubarb was really refreshing and the cream cheese filling was the perfect complement.
Divinest Beats
[email protected]These muffins were amazing! I loved the combination of the tart rhubarb and the sweet cream cheese filling. They were also really easy to make.
Linton Harmond
[email protected]These muffins were a bit too dry for my liking. I think I'll try adding a little more butter next time.
Crystal Marnati
[email protected]I'm not a big fan of rhubarb, but these muffins were surprisingly good. The cream cheese filling really helped to balance out the tartness of the rhubarb.
Bilal shaukat
[email protected]Delicious!
LORD BJN
[email protected]These muffins were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Haseeb Abbasi
[email protected]So easy to make and so delicious! I used frozen rhubarb and they still turned out great. Will definitely be making these again.
Dulal Mia
[email protected]These muffins were just okay. The flavor was good, but the texture was a bit dry. I think I might have overmixed the batter. I'll try again next time and see if I can get them to turn out better.
Samiullah Rahmany
[email protected]I've made these muffins several times now and they always turn out perfect. They're moist, fluffy, and have the perfect amount of sweetness. The rhubarb adds a nice tartness that keeps them from being too cloying. I highly recommend this recipe!
Shankar Karki
[email protected]These muffins were a delightful treat! The rhubarb added a tart flavor that perfectly complemented the sweet cream cheese filling. I loved the crumbly texture of the muffins and the gooey filling. They were easy to make and a hit with my family.