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.