Moist & delicious

Rhubarb Muffins

Rhubarb banana muffins are tender, moist sour cream muffins made with tart rhubarb and sweet banana. They are topped with a brown sugar crumble and are the perfect summer breakfast treat.

- soft and moist - make this easy recipe without a mixer  - they come together in minutes

Why you will LOVE this recipe:

– all purpose flour –baking powder –baking soda – salt – cinnamon – ginger – allspice – nutmeg – pureed pumpkin – 1/2 cup ripe banana – vegetable oil –granulated sugar – brown sugar – 2 large eggs – buttermilk, – vanilla extract –  powdered sugar –  milk

Ingredients

Ingredients

Mix together the ingredients for the crumble. Place crumble in the fridge.

Instructions

Add the sugars and lemon zest to a large bowl. Rub the zest into the sugars with your fingertips. Whisk in the melted butter, eggs, vanilla, sour cream and mashed banana.

Instructions

Stir the dry ingredients into the wet ingredients til almost combined. Stir in the rhubarb.

Instructions

Fill 12 muffin liners all the way to the top. Top with the crumble topping. Press topping gently. Bake at 425 F for 5 minutes. Lower heat to 350 and bake 16-18 minutes.

Instructions

Let cool in tin for 5-1o minutes then transfer muffins to a wire rack to cool completely.

Instructions

Rhubarb banana muffins are tender, moist sour cream muffins made with tart rhubarb and sweet banana. They are topped with a brown sugar crumble. Make this easy recipe without a mixer in less than an hour!

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