Cinnamon-Rhubarb Muffins
- For the muffins
- 9 ounces all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 4 ounces unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups diced rhubarb (1/4-inch dice 7-1/4 oz.)
- For the topping
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- Position a rack in the center of the oven and heat the oven to 400u0b0F 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 teaspoons 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. Best served warm.
muffins, flour, granulated sugar, baking powder, ground cinnamon, baking soda, kosher salt, sour cream, unsalted butter, eggs, vanilla, rhubarb, topping, granulated sugar, ground cinnamon
Taken from www.food.com/recipe/cinnamon-rhubarb-muffins-350145 (may not work)