Submitted by: Dianne Weatherford
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Servings: Yields 12 medium muffins
Moist, light, delicious.
9 ounces (2 cups) AP flour
¾ cup granulated sugar
2 ½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup sour cream
4 ounces (8 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs
1 teaspoon vanilla extract
1-½ cups of ¼ inch diced rhubarb (7-¼ ounces)
3 tablespoons granulated sugar
½ teaspoon cinnamon
Position a rack in the center of the oven and heat the oven to 400 degrees. Line a 12 cup muffin tin with paper or foil baking cups.
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.
In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous ½ teaspoon of the 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 5-10 minutes. Carefully lift the muffins out of the pan and let cool somewhat. Serve warm.
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