Sourdough Rhubarb Muffins Recipe (with Discard)

Try this easy recipe for Sourdough Rhubarb Muffins! Perfectly moist and delicious, they’re great for a quick snack or breakfast treat.

Rhubarb season always brings back fond memories for me. My grandma had a massive rhubarb patch growing up, and I always loved picking it. We often turned our harvest into strawberry rhubarb pie, which is still my favorite to this day. Although I have yet to start my own rhubarb patch, my kind neighbor shares hers with me. She just brought over a fresh batch, inspiring me to try something new—sourdough rhubarb muffins. This was my second attempt at rhubarb muffins, and they did not disappoint. They’re a perfect blend of moistness, sweetness, and tartness.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour (240 g)
• 2 tsp. baking powder
• 1 cup sugar (plus 3 tablespoons)
• 1/2 tsp. sea salt
• 2 cups chopped rhubarb (250 g)

Wet Ingredients

• 1/2 stick melted butter (113 g)
• 2 large eggs
• 1/2 cup sour cream (125 g)
• 1/2 cup sourdough discard (125 g)
• 2 tsp. vanilla extract

Tools Needed

• Mixing bowls and measuring cups/spoons
• Spoon or whisk
• Muffin pans (I used muffin top pans)

How to Make Sourdough Rhubarb Muffins

Prep and Tips:

• Preheat your oven to 400°F. Oil your muffin pans or insert muffin cup liners.
• Chopping Rhubarb: Chop the rhubarb into small pieces to better distribute its flavor throughout the muffins.
• Mixing: Don’t overmix the batter; it should be a little lumpy.
• Filling: For regular muffin pans, fill muffin cups 2/3 full or completely full for muffin top pans, which is what I used for this recipe.

Mix Rhubarb: In a small bowl, toss the diced rhubarb with 2 tbsp of sugar; set aside. This helps draw out the juices and sweetens the rhubarb.

Combine the Dry Ingredients

In a small bowl, whisk the flour (2 c), sugar (1 c), baking powder (1/2 tsp) and salt (1/2 tsp).

Combine the Wet Ingredients

 In a medium/large bowl, mix the 2 eggs, melted butter (1/2 stick), sour cream (1/2 c), sourdough discard (1/2 c), and vanilla extract (2 tsp). Stir until combined to avoid overmixing, which can make the muffins tough.

Add Sugared Rhubarb

Fold the sugared rhubarb into the dry mixture.

Combine Mixes

Then, gradually add this mixture to the wet ingredients, stirring by hand just until the flour is incorporated.

Bake

Add the batter to your prepared muffin pans, filling them about 2/3rds full in standard muffin pans or completely full in muffin top pans (as shown in the picture). This recipe made 12 muffin top muffins. Sprinkle the muffins with 1 tbsp of sugar. Bake for about 12-15 minutes, or until the edges are golden and a toothpick (or chopstick) inserted into the center comes out clean. 

Cool and Enjoy

Transfer the muffins to a wire rack to cool completely.

These sourdough rhubarb muffins are a wonderful way to enjoy the season’s bounty. Whether for breakfast, brunch, a snack, or a sweet treat, they’re sure to be a hit!

Frequently Asked Questions about Sourdough Rhubarb Muffins

Can I use frozen rhubarb for these muffins? 

Yes, you can. Just thaw it first in a colander and discard the excess juices before adding it.

What’s the secret to moist muffins? 

Avoid overmixing the batter; it should be slightly lumpy. Using ingredients like sour cream helps add moisture.

Do you need to peel rhubarb before eating? 

No, you don’t need to peel rhubarb. The skin is fine to eat and adds color and texture to your dishes.

Can I use active sourdough starter for these muffins? 

Yes. It will contribute to the muffins’ rise and add a subtle tanginess, enhancing the flavor.

Can I add other fruits to these muffins? 

Absolutely! You can mix different fruits like strawberries or raspberries with the rhubarb. Just ensure the total amount of fruit does not exceed the original volume of rhubarb called for in the recipe to maintain the right moisture balance.

How long do these muffins keep? 

Stored in an airtight container, they’ll last several days at room temperature. For longer storage, you can freeze them for up to a month. Just thaw and reheat briefly before serving.