Sour Cream Rhubarb Muffins - Brunch & Batter

Name: Sour Cream Rhubarb Muffins - Brunch & Batter
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; ½ tsp Kosher or fine sea salt; ¾ tsp ground cinnamon; ½ cup white granulated sugar; ½ cup dark brown sugar; 2 large eggs, room temperature; 1 cup (8 oz.) sour cream, room temperature; 2 tbsp milk; ½ cup (4 oz. or 1 stick) unsalted butter, melted then cooled slightly; 1 tsp pure vanilla extract; 1 tbsp orange zest (about 1 medium orange); 1 cup diced fresh rhubarb (¼" dice); 2 tbsp coarse sugar for sprinkling (Turbinado (Sugar in the Raw))

"Rhubarb season is here, and I can't think of a better way to showcase this Spring favorite than to bake up some muffins. These Sour Cream Rhubarb Muffins are the perfect balance between sweet and tangy, with a hint of vanilla and citrus. It's a delicious twist on a breakfast favorite! Rhubarb is the pink-headed stepchild of strawberries. I mean,…..."

INGREDIENTS

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2 cups all-purpose flour

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1 tsp baking soda

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½ tsp Kosher or fine sea salt

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¾ tsp ground cinnamon

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½ cup white granulated sugar

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½ cup dark brown sugar

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2 large eggs, room temperature

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1 cup (8 oz.) sour cream, room temperature

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2 tbsp milk

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½ cup (4 oz. or 1 stick) unsalted butter, melted then cooled slightly

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1 tsp pure vanilla extract

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1 tbsp orange zest (about 1 medium orange)

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1 cup diced fresh rhubarb (¼" dice)

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2 tbsp coarse sugar for sprinkling (Turbinado (Sugar in the Raw))

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