Cinnamon Rhubarb Muffins
12
muffins
20 min
PREP TIME
50 min
TOTAL TIME

Ingredients

Muffins

1/2 cup firmly packed brown sugar

1/4 cup Land O Lakes® Butter softened

1 cup sour cream

2 large Land O Lakes® Eggs

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

3 stalks (1 1/2 cups) fresh rhubarb,  sliced into 1/4-inch pieces

Topping

1 tablespoon sugar

1/2 teaspoon ground cinnamon

 

 *Substitute frozen rhubarb, thawed, well-drained.

How to make

  1. STEP 1

    Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.

  2. STEP 2

    Combine brown sugar and butter in bowl. Beat at medium speed until mixture is creamy. Add sour cream and eggs; continue beating until well mixed.

  3. STEP 3

    Combine flour, baking soda and 1/2 teaspoon cinnamon in another bowl. Stir flour mixture into sour cream mixture just until moistened. Gently stir in rhubarb. Divide batter evenly among prepared muffin pan cups.

  4. STEP 4

    Stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in bowl. Sprinkle about 1/4 teaspoon mixture on top of each muffin. Bake 25-30 minutes or until lightly browned. Let stand 5 minutes in pan; remove to cooling rack.

Tip #1

Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.

Nutrition

180Calories
8Fat (mg)
45Cholesterol (mg)
135Sodium (mg)
24Carbohydrates (g)
2Dietary Fiber
4Protein (g)

Reviews

Explore reviews from
our online community

  October 06, 2014

I loved these they were different in flavor and I would make them again.

— says Kathleen B.
Helpful?
  August 22, 2009

I MADE A DOUBLE BATCH OF THESE MUFFINS AND THEY DISAPPEARED LIKE MAGIC. MY HUSBAND AND GRANDCHILDREN LOVED THEM. IT IS A WONDERFUL WAY TO USE UP RHUBARB

— says Barbara
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