Yield: Yields 12 medium muffins.
Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day (see Make-Ahead Tip, below). Of course, they’re best served fresh from the oven and still warm.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
Make Ahead Tips
The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.
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Every time I have made them and and when served and asked what the fruit in them was, the answer has been 'Strawberries'. That is how good rhubarb can be. Love the recipe and will be sorry when rhubarb will be out of season.
Delicious❣️ I reduced sugar to 1/2 cup, and doubled the batch. They freeze beautifully. Also used spelt flour. Will make again.
Best muffins I have ever made. Delicious. Used the suggested tip of adding rhubarb to the dry ingredients.
This is a delicious recipe. My family loves them. My son is in college & loves it when I put a batch in his "care package". I took the advice of another reviewer & added the rhubarb to the flour mixture. Very helpful tip.
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