Cinnamon Rhubarb Muffins

Cinnamon Rhubarb Muffins

Ingredients  (yields  20 standard muffins)

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 cup sour cream
  • 4 oz. unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1-1/2 cups 1/4-inch-diced rhubarb

For the topping:

  • 3 Tbs. brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. nutmeg

Directions

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. The batter will be thick.  Scoop muffin mix into prepared baking cups or muffin tins and top with 1/4 tsp topping, sprinkling evenly.

Bake at 400 degrees until muffins are golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, about 18 to 22 minutes.

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