Cinnamon Rhubarb Muffins

 

9 oz. (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. (8 Tbs.) unsalted butter, melted and cooled slightly

2 large eggs

1 tsp. pure vanilla extract

1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

 

3 Tbs. granulated sugar

1/2 tsp. ground cinnamon

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 sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

 

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.

© 2019 by Pathways to a Healthier You
Duncan, OK 73533