Real Recipes From Real Home Cooks ®

cinnamon-rhubarb muffins

review
Private Recipe by
Annacia *
Moose Jaw, SK

These muffins are best when freshly baked, but they’re still good the second day. Just reheat them in a 350°F oven for 3 to 4 minutes to refresh them (or a few seconds in the microwave).

yield serving(s)
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For cinnamon-rhubarb muffins

  • FOR THE MUFFINS:
  • 9 oz
    (2 cups) all-purpose flour
  • 3/4 c
    granulated sugar
  • 2-1/2 tsp
    baking powder
  • 1 tsp
    ground cinnamon, or more to taste
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    sour cream (i use plain greek yogurt)
  • 4 oz
    (8 tbs.) unsalted butter, melted and cooled slightly
  • 2
    large eggs
  • 1 tsp
    pure vanilla extract
  • 2 c
    1/4-inch-diced rhubarb
  • FOR THE TOPPING:
  • 3 Tbsp
    vanilla sugar (plain will do fine if you don't have any)
  • 1/2 tsp
    ground cinnamon

How To Make cinnamon-rhubarb muffins

  • 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.
  • 3
    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.
  • 4
    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.
  • 5
    Make the topping: In a small bowl, combine the vanilla sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
  • 6
    Baking: 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.
  • 7
    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.
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