CINNAMON-RHUBARB MUFFINS

Cinnamon-Rhubarb Muffins image

Number Of Ingredients 13

2 cups flour, all-purpose
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt, kosher
1 cup sour cream
8 tablespoons butter, melted and cooled slightly
2 eggs, large
1 teaspoon vanilla extract
1-1/2 cups rhubarb, diced
3 tablespoons sugar, for topping
1/2 teaspoon cinnamon, for topping

Steps:

Heat oven to 400º. Line a 12 cup muffin tin with baking cups.
Muffin batter: In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, soda, and salt. Whisk to blend.
In a medium bowl: Whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
Mix the sour cream mixture into the dry ingredients with a spatula until the batter just comes together. Do not overmix.
Gently stir in the diced rhubarb. The batter will be thick.
Divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
Topping:
Combine sugar and cinnamon and sprinkle on top of each muffin.
Bake until golden brown for 18 to 22 minutes (13 minutes for mini-muffins).
Enjoy!