CINNAMON-RHUBARB MUFFINS

Cinnamon-Rhubarb Muffins image

Provided by Annacia * @Annacia

Categories Muffins

Number Of Ingredients 15

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FOR THE MUFFINS:
9 ounce(s) (2 cups) all-purpose flour
3/4 cup(s) granulated sugar
2-1/2 teaspoon(s) baking powder
1 teaspoon(s) ground cinnamon, or more to taste
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 cup(s) sour cream (i use plain greek yogurt)
4 ounce(s) (8 tbs.) unsalted butter, melted and cooled slightly
2 - large eggs
1 teaspoon(s) pure vanilla extract
2 cup(s) 1/4-inch-diced rhubarb
FOR THE TOPPING:
3 tablespoon(s) vanilla sugar (plain will do fine if you don't have any)
1/2 teaspoon(s) ground cinnamon

Steps:

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
Make the muffin batter: 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 overmix. Gently stir in the diced rhubarb. The batter will be thick.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the vanilla sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
Baking: Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes.
Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan-if necessary, loosen them with the tip of a paring knife-and let them cool somewhat. Serve warm.