Buttery Rhubarb Muffins

Julia Levy
Updated
Get the recipe for Buttery Rhubarb Muffins.

Ingredients

  • 4 ounces (½ cup) salted butter

  • 2 cups (about 8.5 oz.) all-purpose flour

  • 1 cup granulated sugar

  • 2½ teaspoons baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon table salt

  • 1 cup sour cream

  • 2 large eggs

  • 1 teaspoon ground cinnamon

  • 1 teaspoon vanilla extract

  • 2 cups diced rhubarb

Nutrition

Calories 264

Fat 12g (7 g saturated fat)

Cholesterol 65mg

Sodium 307mg

Protein 4g

Carbohydrate 34g

Sugar 18g

Fiber 1g

Iron 1mg

Calcium 114mg

Directions

  1. Preheat oven to 400°F.

  2. Melt the butter in a small, heavy saucepan over medium-low. Increase heat to medium-high, and cook, stirring occasionally, just until the butter is browned and smells nutty, 4 to 5 minutes. Pour into a metal bowl, and let cool to room temperature, about 20 minutes.

  3. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Combine sour cream, eggs, cinnamon, vanilla, and brown butter in a separate bowl. Stir butter mixture into flour mixture until combined. Fold in rhubarb.

  4. Place baking-cup liners in a 12-cup muffin pan. Spoon a heaping ? cupful into each muffin cup. Bake in oven until a wooden toothpick inserted in center comes out clean, 18 to 22 minutes. Cool in pan 5 minutes; remove muffins to a wire rack and cool completely, about 20 minutes.

Yields: Makes 1 dozen