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.
These are delicious. I followed the recipe exactly except I used 2 tsp of cinnamon. Next time, I’ll probably add more rhubarb. The muffins were moist, soft, and very flavorful. Definitely a keeper.
These were super easy and delicious! Followed the advice of prior reviewers -- added more rhubarb (10 oz), more cinnamon (2 tsp) and mixed the rhubarb with the dry ingredients before blending into the batter. Made 12 normal sized muffins, which were done perfectly at 22 minutes. Definitely best the same day - if you store overnight, leave them out on the rack, as they got a bit mushy in tupperware.
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