Yields 12 Medium Muffins.
Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day. Of course, they're best served fresh from the oven and still warm.
Ingredients for 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 T. unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups of 1/4" diced rhubarb
Ingredients for Topping
3 T. 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. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt with whisk. 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 over mix. 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 1/2 tsp of 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 coll in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan- if necessary, loosed them with the tip of a parking knife - and let them cool somewhat. Serve warm.
Recipe Sourced by - Fine Cooking