Cinnamon muffins that have a touch of tartness and sweetness from fresh rhubarb.
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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
1 tablespoon sugar
*Substitute frozen rhubarb, thawed, well-drained.
Heat oven to 375°F. Place paper baking cups into 12 muffin pan cups or grease cups; set aside.
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.
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.
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.
Rinse fresh rhubarb stalks to remove dirt. Trim off ends and remove any stringy pieces before slicing.
One of the first fruits to ripen in the spring is rhubarb. Celebrate the season by making your favorite rhubarb pie, cheesecake or bread with the tarty goodness of rhubarb.