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The thing I love about rhubarb in baked goods is the mixture of sweet and tart!  These muffins embody that perfect combination of flavors, with the delicate texture of a muffin.  My mouth is watering just remembering how delicious they were!

As someone who likes to bake I am always in search of the “perfect” muffin, the “perfect” cookie, the “perfect” brownie, you get the point!  As I was tossing ideas around on how to make the “perfect” rhubarb muffin I realized, I need to find a “perfect” muffin base and adapt from there.  I have wanted to make something from Taste and Tell and decided this was as good of a time as any to give her muffin base a try, I was not disappointed!  Now, I must admit, I made a quite a few changes (like adding cinnamon and rhubarb for starters!) but I do give her credit for the start of these muffins.

  • 1/2 cup butter, melted
  • 1 cup brown sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 tsp. vanilla
  • 1 cup whole wheat flour
  • 1 cup white flour
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 cups thinly sliced rhubarb
  • cinnamon and sugar (optional)

Rhubarb Cinnamon Muffins

Based from Taste and Tell

Preheat the oven to 375.  Prepare 16 muffins cups with nonstick spray.

In a large bowl stir together melted butter, brown sugar, egg, milk, sour cream, and vanilla.  In a separate bowl combine the flours, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet and stir until just combined.  Fold in the sliced rhubarb.  Fill the muffin tins about 2/3 full and sprinkle with cinnamon and sugar if desired.

Bake for 18-20 minutes.  Cool on a rack and serve warm!