Cinnamon-Rhubarb Muffins

 I was craving muffins a few days ago and decided to use up some rhubarb from the garden. I made these along with the chocolate zucchini muffins and froze half of this recipe for future use. I used a little bit of white whole-wheat flour but am not sure about the overall taste. I also ran out of sour cream, so finished off the 1 cup with plain yogurt. Jacob liked the chocolate ones better hehe. This was another good pantry recipe and for eating up some scrumptious rhubarb, I love the tart chunks of rhubarb in the muffin. 

Cinnamon-Rhubarb Muffins

Makes: 12 muffins

Time: 30 minutes

Ingredients:

    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

Steps:

1. 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.
2. 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.
3. 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.
4. 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.

EAT