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–+ servings
rhurbarb muffins

Sourdough Rhubarb Muffins

Hollie Schultz
This sourdough rhubarb muffin recipe is perfect for breakfast, snack or anytime.
4 from 6 votes
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Prep Time 15 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 12 muffins
Calories 312 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 tbsp corn starch
  • zest of half a lemon
  • 1 cup rhubarb chopped, fresh or frozen
  • 1 stick salted butter melted
  • 1 eggs
  • 1/2 cup sourdough starter
  • 3 tbsp plain greek yogurt
  • 2 tsp vanilla extract

Crumb Top Ingredients

  • 3 tbsp salted butter melted
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour

Instructions
 

  • Preheat the oven to 350 degrees and line a muffin tin with 12 liners.
  • In a large mixing bowl whisk dry ingredients. Add the rhubarb and gently coat with dry mixture. Set aside.
  • In another mixing bowl combine melted butter (cooled), eggs, sourdough starter, Greek yogurt, and vanilla. Be sure the melted butter isn’t hot or else it will cook the eggs.
  • Add the wet ingredients into the dry and mix until just combined. Do not over mix. The batter is thick, but don’t worry!
  • Spoon the muffin batter into each muffin liner and tap the muffin tin to settle the batter.
  • Mix the crumb toppings with a fork and sprinkle onto each muffin. Gently press into the batter until it sticks well.
  • Bake muffins for 30-35 minutes. Check with a toothpick. The muffins are done when the toothpick comes out clean. Allow to cool in the tin for a few minutes and then remove to a wire rack to finish cooling. Enjoy warm or completely cooled … you’ll love them either way!

Nutrition

Calories: 312kcalCarbohydrates: 49gProtein: 4gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 42mgSodium: 100mgPotassium: 78mgFiber: 1gSugar: 25gVitamin A: 354IUVitamin C: 3mgCalcium: 23mgIron: 1mg
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