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+ servings

Raspberry-Rhubarb Muffins

Prep Time 20 mins
Cook Time 20 mins
Servings 12 muffins
Breakfast
American

Ingredients
  

  • 2 cups flour
  • ¾ cup sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup melted butter
  • cup sour cream
  • ¼ cup milk
  • ½ tsp vanilla extract
  • 1 egg
  • 2 cups raspberries
  • 1 cup finely chopped rhubarb

Instructions
 

  • Preheat oven to 375 degrees. Line a 12-cup muffin pan with muffin liners; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
  • In a separate bowl, whisk together melted butter, sour cream, milk, vanilla and egg. Add to dry ingredients and gently stir, scraping the bottom, until nearly incorporated with a few floury streaks. Gently fold in the raspberries and rhubarb (reserve a few for topping if you like!).
  • Spoon batter into prepared muffin tin. Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.