Recipes / Snack

Raspberry Rhubarb Muffins

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Raspberry Rhubarb Muffins

Kelly
The Cook
6 Servings
13 Ingredients
7 Comments

As I've mentioned before Rhubarb and I don't have a long history. We also have an obsession with raspberries in this house, so the combo was undeniable when I stumbled upon this recipe. I made a few twists of my own to substitute for my budget and our tastes. Raspberry Rhubarb muffins are dense yet fluffy, tangy and sweet, just delicious!

Read More
6 Servings
13 Ingredients
7 Comments

Ingredients

  • 3 ½ cups Flour, All-Purpose
  • ½ teaspoons Baking Soda
  • 4 teaspoons Baking Powder
  • ½ tablespoons Cinnamon
  • ½ teaspoons Salt
  • 1 ⅓ cups Sugar
  • 10 tablespoons melt Butter
  • 2 individual Egg
  • 2 individual Egg Yolk
  • 1 cup Whole Milk
  • 1 cup Sour Cream
  • 1 cup Raspberries
  • 1 cup dice Rhubarb

Containers

Supplies

  • Muffin Tins
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, sift together flour, baking soda, baking powder, cinnamon and salt.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, sift together flour, baking soda, baking powder, cinnamon and salt.
  2. In another bowl, whisk together sugar, butter, egg, yolk, milk, and sour cream until well combined.
  3. Pour the liquid into the dry and fold gently using a rubber spatula just until dry ingredients are combined. Batter will seem lumpy but don’t try to smooth it out.
  4. Spoon one Tablespoon of batter into the bottom of each greased muffin tin.
  5. Evenly distribute half of the raspberries and half of the rhubarb on top of the batter.
  6. Spoon another scoop of batter on top of the fruit and repeat fruit layer, ending with batter on top.
  7. Bake at 350 degrees about 25-30 minutes.

Categories

traditional, vegetarian, spring, summer, winter, fall, kid-friendly, nut-free, soy-free, fish-free, shellfish-free

Categories

traditional, vegetarian, spring, summer, winter, fall, kid-friendly, nut-free, soy-free, fish-free, shellfish-free

7 Comments

Join the discussion

  1. Oh my! I just recently expanded my horizons to blueberry and rhubarb, but I can imagine raspberry rhubarb is delightful!

  3. I can’t believe I haven’t made anything yet with rhubarb! These sound awesome!

  4. Raspberry and Rhubarb what a great combination of flavor. Great muffin recipe!
    Thank you so much for sharing with Full Plate Thursday, have a great week end and come back soon!
    Miz Helen

  5. Those muffins look delicious. I’ve actually never tried rhubarb but they look like something I’d love to taste. Thanks for coming by to share your recipe 🙂 Have a great weekend!
    Katie