Cinnamon-Rhubarb Muffins
Sour cream and melted butter muffin batter with cinnamon and diced rhubarb, meant to be finished with cinnamon sugar.
Before you start: This one stops right after the rhubarb goes in. The cinnamon sugar topping is listed but never used, and there is no bake time — sprinkle it on and figure on 18 to 22 minutes at 400 degrees.
Where this one came from
Nobody's written this one down yet.
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
- Preheat oven to 400 degrees. Line a 12-cup muffin tin with paper or foil baking cups.
- 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.
- Stir in diced rhubarb.
Notes
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