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Cinnamon-Rhubarb Muffins

1
Annacia *

By
@Annacia

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).

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
makes 12
Prep:
15 Min
Cook:
20 Min
Method:
Bake

Ingredients

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

Step-By-Step

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.
2Make the muffin batter:

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
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.
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.
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.
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.
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.

About Cinnamon-Rhubarb Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: Canadian
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy