Sour Cream + Cardamom Rhubarb Muffins

Welcome to the North, where spring begins to sing when the Rhubarb comes blooming out of the ground in her lovely pinkish red and green hues.

Rhubarb actually was the teething “toy” choice of my all my boys. Nothing like chewing on a fresh uber sour stick of Rhubarb strait from the garden! Silly boys. Rhubarb freezes well once chopped, and is a delight year round.

I created this recipe in the kitchen of our simple modern home, adding some richness with the sour cream and of course some Nordic with the Cardamom (Cardamomma) spice…which I put in most of my baked goods. Bread, buns and rolls are just not the same without this key staple.

The recipe is below, and take note that I mentioned some brand names of ingredients + products. Baking is only as good as what is put in, and I do believe that the things we eat are either healing us or hurting us. So let them be healing.

** This recipe makes 6 large muffins in the recommended tulip cups. I use a full sized ice cream scoop to fill the cups.

To shop all the products I mention, you can click here.

Recipe can be found below, as well as a spot to enter your email (at the very bottom) should Instagram ever go down- I will know how to contact you. Lastly, if you enjoy these muffins with coffee and take a break from the world then you will be having yourself a nice Swedish Fika, and that is something we do daily here. Highly recommended.

All for now, ♡ Anna

@call.it.christian // Anna Christian // Christian Co.