Buttery Rhubarb Muffins

rhubarb-brown-butter-muffins
Photo by Greg DuPree
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  • Makes 1 dozen
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    Nutritional Information

    Per Serving

    • Calories 264 calories
    • Fat 12 g (7 g saturated fat)
    • Cholesterol 65 mg
    • Sodium 307 mg
    • Protein 4 g
    • Carbohydrate 34 g
    • Sugar 18 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 114 mg

Preheat oven to 400°F.

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.

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.

Ingredients

  1. Check 4 ounces (½ cup) salted butter
  2. Check 2 cups (about 8.5 oz.) all-purpose flour
  3. Check 1 cup granulated sugar
  4. Check teaspoons baking powder
  5. Check ½ teaspoon baking soda
  6. Check ½ teaspoon table salt
  7. Check 1 cup sour cream
  8. Check 2 large eggs
  9. Check 1 teaspoon ground cinnamon
  10. Check 1 teaspoon vanilla extract
  11. Check 2 cups diced rhubarb

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 ⅓ 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.