Rhubarb Banana Muffins
Rhubarb banana muffins are soft sour cream muffins made with tart rhubarb and sweet banana. They're topped with a brown sugar crumble and make the perfect summer breakfast recipe. Make them without a mixer in less than an hour!
Servings: 12 muffins
Calories: 312kcal
Equipment
Ingredients
Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup light brown sugar
- 3 tablespoons unsalted butter melted
- ¼ teaspoon cinnamon
- 1 pinch salt
Banana Rhubarb Muffins
- 1¾ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 2 teaspoons lemon zest
- ½ cup unsalted butter melted, cooled slightly
- 2 large eggs room temperature
- 1 medium overripe banana mashed
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 1¼ cup rhubarb chopped in 1/4 to 1/2 inch pieces
Instructions
Streusel Topping
- Combine the melted butter, flour, sugar, cinnamon and salt in a bowl butter in a small bowl. Mix together with a fork.
- Set aside in the fridge to chill while you prepare the batter.
Banana Rhubarb Muffins
- Preheat oven to 425. Line a 12-count muffin pan with paper liners. Set aside.
- In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In a large bowl, add the sugars and lemon zest. Use your fingertips to rub the lemon zest into the sugar. Stir or whisk in the melted butter until completely combined. Mix in the mashed banana, sour cream, eggs, and vanilla.
- Fold the dry ingredients into the wet ingredients. Stir with a spatula until just combined and there are just a few streaks of flour remaining. Do not overmix. Fold in the rhubarb. Again, stir only til rhubarb is incorporated and avoid overmixing.
- Spoon the batter evenly into each cup or liner. Fill each to the top. Remove crumble from the refrigerator. Use a fork to break up the crumble into different sizes (some large, medium and small) if needed. Spoon crumble topping on top of each muffin. Press the crumble gently so that it sticks.
- Bake at 425 F for 5 minutes. After five minutes, leave the muffins in the oven (don't open oven door) and reduce the oven temperature to 350 F. Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the muffin pan for 5 minutes in the muffin pan then remove them from the pan and place them on a wire rack to continue cooling.
Notes
Banana: Overripe bananas have brownish-black peels or peels with brown spots on them. They are sweet and soft. They are easy to mash with a fork.
Rhubarb: Use only the stalks of rhubarb. Do not use the leaves. Stalks of rhubarb can be bright red and also pale green. Either color is fine. Choose rhubarb that is firm and tender.
Sour cream: Sour cream makes these muffins tender and soft. You can use full fat plain Greek yogurt in place of sour cream.
Berries: Swap in blueberries, apples, or raspberries for half of the rhubarb.
Storage: Muffins taste their best when they are freshly made. Store leftover rhubarb sour cream muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Enjoy them at room temperature or warm them for a few seconds in the microwave.
Nutrition
Serving: 1muffin | Calories: 312kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 247mg | Potassium: 145mg | Fiber: 1g | Sugar: 25g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
