cinnamon-rhubarb muffins
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).
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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 cgranulated sugar
-
2-1/2 tspbaking powder
-
1 tspground cinnamon, or more to taste
-
1/2 tspbaking soda
-
1/2 tspsalt
-
1 csour cream (i use plain greek yogurt)
-
4 oz(8 tbs.) unsalted butter, melted and cooled slightly
-
2large eggs
-
1 tsppure vanilla extract
-
2 c1/4-inch-diced rhubarb
- FOR THE TOPPING:
-
3 Tbspvanilla sugar (plain will do fine if you don't have any)
-
1/2 tspground cinnamon
How To Make cinnamon-rhubarb muffins
-
1Position 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.
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2Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
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3In 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.
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4Divide 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.
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5Make 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.
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6Baking: 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.
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7Transfer 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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