Rhubarb Muffins
Ingredients:
- flour - 2 cups
- sugar - 3/4 cup
- baking powder - 2 1/2 t
- ground cinnamon - 1 t
- baking soda - 1/2 t
- Kosher salt - 1/2 t
- sour cream - 1 cup
- unsalted butter, melted, cooled slightly - 8 T
- eggs - 2
- pure vanilla extract - 1 t
- rhubarb, diced into 1/4 inch pieces - 1 1/2 cups
- sugar - 3 T
- ground cinnamon - 1/2 t
Instructions:
In a bowl, whisk together flour, 3/4 cup sugar, baking powder, 1 t cinnamon, baking soda and salt. In a second bowl, whisk together sour cream, butter, eggs and vanilla until smooth. With a spatula, lightly stir sour cream mixture into dry ingredients until the batter just comes together; DO NOT over mix. Gently stir in the rhubarb. Batter will be thick. Divide batter among 12 paper lined muffin cups. The batter should mound higher than the tops of the cups. Sprinkle topping over top.
Prepare topping -- in a bowl, mix together 3 T sugar and 1/2 t cinnamon. Sprinkle 1/2 t or more of mixture over each muffin.
Position rack in middle of oven. Bake in a preheated 400 degree oven for 18 - 22 minutes until golden brown and a toothpick inserted in center comes out clean. Place pan on wire rack, cool muffins in the pan for 5 - 10 minutes. Remove muffins from pan. Serve warm.
