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Muffins à la rhubarbe

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Moist and tangy rhubarb muffins that are perfect for spring and summer treats, combining the tartness of rhubarb with a sweet, tender crumb.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups chopped fresh rhubarb
  • 1/4 cup brown sugar (for topping, optional)
  • 1/2 tsp ground cinnamon (for topping, optional)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the sour cream, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chopped rhubarb.
  6. Divide the batter evenly among the muffin cups, filling about 3/4 full.
  7. If using, mix the brown sugar and cinnamon together and sprinkle over the top of each muffin.
  8. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute sour cream with plain Greek yogurt for a lighter version.
  • Frozen rhubarb can be used—just thaw and drain before using.
  • These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://recettesenfamille.ukfinda.com/muffins-a-la-rhubarbe/