Go Back
–+ servings
three rhubarb muffins with a crumb topping on a white marble table

Rhubarb Breakfast Muffins with Sourdough Discard

Rachel H
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 387 kcal

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)

Nutrition

Serving: 1muffinCalories: 387kcalCarbohydrates: 53gProtein: 4gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 38mgSodium: 264mgPotassium: 157mgFiber: 1gSugar: 31gVitamin A: 355IUVitamin C: 2mgCalcium: 83mgIron: 2mg
Keyword muffins, sourdough discard
Tried this recipe?Let us know how it was!