In springtime at the farmers’ market, rhubarb is a gloriously welcome sight after a winter of squash and potatoes. If possible, buy rhubarb at a farm stand or farmers’ market. If you are craving rhubarb when it’s not in season, frozen rhubarb is available at most supermarkets. Remember, if you pick your own rhubarb, use only the stalks, not the leaves as they are poisonous.
Recipe information
Yield
makes 16 muffins
Ingredients
Preparation
Step 1
Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 16 paper baking cups or lightly butter the muffin cups.
Step 2
Combine the flour, baking soda, cinnamon, and salt in a large bowl and set aside.
Step 3
Using a mixer set on high speed, cream the butter and sugar in a large mixing bowl for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla, sour cream, milk, and orange zest and beat for 5 minutes.
Step 4
Turn mixer to low and combine the flour mixture with the butter mixture, beating just until incorporated, with no streaks of flour remaining. Fold in the rhubarb.
Step 5
Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, the tops spring back when pressed lightly, and they are a light golden color.
Step 6
Remove the muffins from the oven and allow to cool in the pans for 5 minutes. Remove the muffins from the pans, transfer to a wire rack, and allow to cool for about 15 minutes.
Strawberry Muffins Variation
Step 7
Substitute 2 cups chopped strawberries for the rhubarb.
Strawberry Rhubarb Muffins Variation
Step 8
Substitute 1 cup chopped strawberries for 1 cup rhubarb.
