12 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

8 Tbsp unsalted butter, melted and cooled slightly

2 large eggs

1 tsp vanilla extract

1-1/2 cups 1/4-inch-diced rhubarb

Cinnamon-sugar: 3 Tbsp granulated sugar + 1/2 tsp ground cinnamon mixed well

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.

In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.

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.

Sprinkle a generous 1/2 tsp of the cinnamon-sugar over each muffin. Bake the muffins until they’re golden brown, about 18 to 22 minutes, or until a pick inserted in the center comes out clean. Transfer to a rack and let the muffins cool in the pan for 5 to minute. Serve warm.

Ingredients

Directions

Cinnamon Rhubarb Muffins

Ingredients Directions