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.
There wasn’t much taste to mine. Any suggestions anyone?
Very good muffins! With enough rhubarb to really taste it, and wonderfully moist. I substituted 10% of the AP-flour with rye flour, and sprinkled the muffins with almond slices instead of cinnamon sugar. Definitely a keeper!
I love this recipe! Nice flavor, great texture, should've made a double batch! The only adjustment I made was cut the sour cream to 1/2 cup, add 1/2 cup buttermilk. The reason I did that...I had buttermilk on hand. Well, I did add more rhubarb only because I have 7 huge plants, plus I tend to add more fruit to recipes.
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