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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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.
Looking delicious... i love to cook and definitely going to try it...
The best muffins ever. HINT: This is from a well-known pastry chef in Toronto. Always add your fresh or frozen fruit to the dry ingredients before you add the wet ingerdients. it makes combining a stiff batter much easier.
Scrumptiously delicious muffin...so light, moist and tasty. A five-star recipe!
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