Sour Cream Rhubarb Muffins with Almond Streusel
These sour cream rhubarb muffins are bursting with tart rhubarb and finished with a golden, buttery almond streusel. They rise tall with domed tops and deliver the perfect balance of tangy fruit, tender crumb, and crunchy, nutty topping in every bite.
Servings: 12 muffins
Calories: 399kcal
Equipment
- 12 hole muffin tin
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
Almond Streusel
- 4 tablespoons unsalted butter melted
- ¾ cups all-purpose flour
- ¼ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup sliced almonds
- ½ teaspoon kosher salt
Muffins
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 1½ cups diced rhubarb
- 1 tablespoon flour for the rhubarb
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup neutral oil
- 2 teaspoons vanilla
- 1 cup sour cream full fat, room temperature
Instructions
- Preheat the oven to 425℉ and line a 12-hole muffin tin with liners or lightly grease.
- In a mixing bowl, add the melted butter, flour, sugars, sliced almonds, and salt and use a fork to mix it until crumbles form. Set aside.4 tablespoons unsalted butter, ¾ cups all-purpose flour, ¼ cup light brown sugar, ¼ cup granulated sugar, ¼ cup sliced almonds, ½ teaspoon kosher salt
- Whisk together the flour, baking powder, baking soda, and salt and set aside.2¼ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon kosher salt
- Add the chopped rhubarb to a bowl and toss with 1 tablespoon flour. Set aside.1½ cups diced rhubarb, 1 tablespoon flour
- In a large bowl, whisk together the eggs, sugar, oil, and vanilla.2 large eggs, 1 cup granulated sugar, ½ cup neutral oil, 2 teaspoons vanilla
- Pour the dry ingredients into the wet ingredients and fold until halfway combined. Add the sour cream and finish folding it in.1 cup sour cream
- Fold in the rhubarb until evenly combined, then fill each muffin well almost full (about ¾ of the way) with batter, then top generously with the almond streusel.
- Bake for 5 minutes at 425F, then reduce the oven to 375F (don’t open it!) and continue baking for another 18-22 minutes.
- Cool for 5 minutes in the pan, then remove the muffins to a wire rack to finish cooling.
Video
Notes
Store the muffins lightly covered at room temperature for 2-3 days. To freeze, wrap each muffin individually in plastic wrap, then add to a zip-top bag and freeze for 2 months.
Chopped frozen rhubarb can be used in place of fresh. Separate any chunks, toss in flour, then add them in frozen.
Nutrition
Calories: 399kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 370mg | Potassium: 138mg | Fiber: 1g | Sugar: 27g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg
