Rhubarb Breakfast Muffins with Sourdough Discard
This Rhubarb Breakfast Muffin with Sourdough Discard is a moist and tender muffin paired with tart rhubarb, hints of cinnamon, and an oatmeal streusel topping. Make it with fresh or frozen rhubarb!
Ingredients
- 1 cup brown sugar
- 1/2 cup oil avacado oil or melted butter
- 1 egg
- 2 tsp vanilla
- 3/4 cup whipping cream
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 cup sourdough discard
- 2 1/2 to 3 cups cups rhubarb fresh or frozen (see notes for frozen)
Oatmeal Streusal Topping
- 1/4 cup flour
- 1/4 cup oatmeal
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 3 tbsp softened butter
Glaze (optional)
- 3/4 cup powdered sugar
- 1 tbsp milk
Instructions
Rhubarb Breakfast Muffins
- In a large mixing bowl, mix together brown sugar and oil. Then add in 1 egg and vanilla. Beat with a whisk until smooth.
- Add whipping cream and sourdough discard. Whisk until smooth.
- In a seperate bowl, combine dry ingredients; flour, baking soda, baking powder, salt, and cinnamon.
- Add dry ingredients to the wet ingredients until just combined.
- Fold in rhubarb. (If you are using frozen rhubarb, toss the frozen rhubarb with 1/4 cup flour before folding them in. It helps absorb the moisture)
- Use a large cookie scoop to scoop into a muffin tray. Makes 12-15 muffins.
Oatmeal Streusal Topping
- Whisk together flour, oats, sugar, and cinnamon. Add softened butter and use a fork to mix everything together. Top each muffin with 1 tbsp streusel.
- Bake at 350 F for 25-30 minutes or until a toothpick comes out clean.
Glaze (optional)
- Whisk together until completely smooth. Scrape into a small sandwich bag and cut off a small piece of the corner. Drizzle on top of warm muffins!
Notes
(If you are using frozen rhubarb, toss the frozen rhubarb pieces with 1/4 cup flour before folding them in. It helps absorb the moisture)