Cinnamon-Rhubarb Muffins

Ingredients

• 2 cups flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 8 tablespoons unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups rhubarb, cut in 1/4 inch pieces
• Topping:
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon

Directions

1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper or foil baking cups.
2. Combine flour, sugar, baking powder, cinnamon, baking soda, and salt; whisk to blend. In a mixer, cream sour cream, melted butter, eggs, and vanilla until smooth; lightly stir dry ingredients into mixture with a spatula until batter just comes together.
3. Stir in diced rhubarb.
4. Divide the batter evenly among the muffin cups.
5. Stir the 3 tablespoons sugar and 1/2 teaspoon cinnamon together and sprinkle over the tops.
6. Bake 18 to 22 minutes, until a toothpick comes out clean. Cool in the pan 5 minutes, then turn out on a rack.