Phantom Rhubarb Muffins
Moist, lightly spiced rhubarb muffins topped with a brown sugar–nut crumble. A simple, old-fashioned bake that’s perfect for spring rhubarb season.Moist, lightly spiced rhubarb muffins topped with a brown sugar–nut crumble. A simple, old-fashioned bake that’s perfect for spring rhubarb season.
Estimated Alberta grocery pricing; lower costs may apply with homegrown ingredients.
Phantom Rhubarb Muffins
Ingredients
Muffins
Topping
Directions
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Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
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In a bowl, blend together sour cream, vegetable oil, and egg; set aside.
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In a separate bowl, stir together flour, rhubarb, ⅔ cup brown sugar, baking soda, and salt.
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Add wet ingredients to dry ingredients and mix just until combined.
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If batter is too thick, add milk 1 tablespoon at a time until manageable.
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Fill muffin cups ⅔ full.
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In a small bowl, combine ¼ cup brown sugar, nuts, cinnamon, and melted butter. Spoon a small amount over each muffin.
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Bake for 25–30 minutes, or until muffins are set and lightly golden.
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Cool slightly before removing from pan.
Note
Works well with fresh or frozen rhubarb (do not thaw frozen rhubarb).
Nuts may be omitted for a nut-free version.
rhubarb muffins
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