Sour Cream Rhubarb Muffins Recipe 425

RHUBARB CREAM MUFFINS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add egg; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts. , Fill paper-lined muffin cups three-fourths full. For topping, combine sugar and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over batter. , Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. ,

RHUBARB STREUSEL MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

RHUBARB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
• In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
• Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.

SOUR CREAM RHUBARB MUFFINS

Steps:

• Cream brown sugar and butter.
• Add sour cream and eggs, mix well.
• Sift together flour, baking soda and 1/2 teaspoon of the cinnamon.
• Stir flour mixture into the sour cream mixture until moistened.
• Fold in rhubarb.
• Pour into greased muffin tins.
• Mix together sugar and remaining cinnamon and sprinkle over batter.
• Bake at 375 degrees for 25 to 30 minutes.

SOUR CREAM-RHUBARB SQUARES

Steps:

• Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2 inch pan.
• Mix sugar, nuts, melted butter and cinnamon until crumbly and set aside.
• In a separate bowl, cream together brown sugar, shortening and egg.
• Add flour, soda and salt to creamed mixture alternately with sour cream. Lastly, stir in rhubarb.
• Pour mixture into pan and sprinkle with reserved topping.
• Bake at 350 degrees F for 45 to 50 minutes. Cut in squares and serve warm or cool.

RHUBARB MUFFINS

Steps:

• Preheat oven to 425° and grease muffin tin.
• In a large mixing bowl, whisk together the first 4 ingredients; mix well.
• Add in the buttermilk, rhubarb, and walnuts; stir to combine.
• In another bowl, combine the flour, baking powder, baking soda, and salt; add dry mixture to the rhubarb mixture; stir just until moist.
• Spoon batter into prepared muffin tin, filling 3/4 full.
• To make topping: mix together topping ingredients; sprinkle over muffin batter.
• Bake for about 20 minutes.