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Sourdough Rhubarb Muffins

Try this easy recipe for Sourdough Rhubarb Muffins! They’re a perfect blend of moistness, sweetness, and tartness.
Makes 12 muffins
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

Equipment

  • Mixing bowls
  • Mixing spoons
  • Measuring cups/spoons
  • Muffin pans

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (240 g)
  • 1 cup (+ 3 tbsp) sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups chopped rhubarb (250 g)

Wet Ingredients

  • 1/2 cup butter (113 g)
  • 2 large eggs
  • 1/2 cup sour cream (125 g)
  • 1/2 cup sourdough discard (125 g)
  • 2 tsp vanilla

Instructions

  1. Preheat your oven to 400°F. Oil your muffin pans or insert muffin cup liners.
  2. Mix Rhubarb: In a small bowl, toss the diced rhubarb with 2 tbsp of sugar; set aside. This helps draw out the juices and sweetens the rhubarb.
  3. Combine Dry Ingredients: In a small bowl, whisk the flour (2 c), sugar (1 c), baking powder (1/2 tsp) and salt (1/2 tsp).
  4. Combine Wet Ingredients: In a medium/large bowl, mix the 2 eggs, melted butter (1/2 stick), sour cream (1/2 c), sourdough discard (1/2 c), and vanilla extract (2 tsp). Stir until combined to avoid overmixing, which can make the muffins tough.
  5. Add sugared rhubarb: Fold the sugared rhubarb into the dry mixture.
  6. Combine Mixes: Then, gradually add this mixture to the wet ingredients, stirring by hand just until the flour is incorporated.
  7. Bake: Add the batter to your prepared muffin pans, filling them about 2/3rds full in standard muffin pans or completely full in muffin top pans (as shown in the picture). This recipe made 12 muffin top muffins. Sprinkle the muffins with 1 tbsp of sugar. Bake for about 12-15 minutes, or until the edges are golden and a toothpick (or chopstick) inserted into the center comes out clean. 
  8. Cool and enjoy: Transfer the muffins to a wire rack to cool completely.

Notes

  • Chopping Rhubarb: Chop the rhubarb into small pieces to better distribute its flavor throughout the muffins.
  • Mixing: Don’t overmix the batter; it should be a little lumpy.
  • Filling: For regular muffin pans, fill muffin cups 2/3 full or completely full for muffin top pans, which is what I used for this recipe.