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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
These muffins were so very flavorful and moist. The best! My recipe actually made 18 instead of just 12.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.