SOUR CREAM RHUBARB MUFFINS RECIPE - (4.2/5)
Provided by sherbartz
Number Of Ingredients 9
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.
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Nakato Roculate
[email protected]These muffins were a bit dry for my taste. I think I'll try adding some more sour cream next time.
Silent Killar
[email protected]These muffins were easy to make and turned out great! I used frozen rhubarb and they still came out delicious. I'll definitely be making these again.
Ruthie Singletary
[email protected]I made these muffins for a potluck and they were a big hit! Everyone loved the unique flavor of the rhubarb. I'll definitely be making these again.
Junior Eplin
[email protected]These muffins were delicious! I'm not usually a fan of rhubarb, but these muffins changed my mind. The sour cream added a nice tanginess and the rhubarb was perfectly tart. I'll definitely be making these again.
Andrii Riabchun
[email protected]These muffins were a bit too dense for my taste, but they were still good. I think I'll try using a different recipe next time.
Tiddles76
[email protected]I love the combination of sour cream and rhubarb in these muffins. They're so moist and flavorful. I'll definitely be making these again!
Tammy Marmie
[email protected]I've made these muffins several times now and they're always a hit! They're moist, flavorful, and the perfect balance of sweet and tart. I highly recommend them.
Miriam Nygaard
[email protected]The recipe was easy to follow and the muffins turned out great! I used fresh rhubarb from my garden and they were so flavorful. I'll definitely be making these again.
morphddq
[email protected]These muffins were a bit too sour for my taste, but my husband loved them. I think I'll try using less sour cream next time.
HosSaM HaMed
[email protected]Delicious! I made these muffins for a brunch party and they were a hit. Everyone loved the combination of sour cream and rhubarb. I'll definitely be making these again.
Branden Laskowski
[email protected]These muffins were easy to make and turned out perfectly! I used frozen rhubarb, and they still came out great. I'll be making these again for sure.
Leslie Flynn
[email protected]I've tried many sour cream muffins before, but this recipe takes the cake! The rhubarb adds a wonderful dimension of flavor that makes these muffins truly special. They're perfect for a quick breakfast or afternoon snack.
Luis Garcia
[email protected]These muffins were a delightful surprise! The sour cream added a lovely moistness and tang, while the rhubarb gave them a unique and slightly tart flavor. I'll definitely be making these again!