Rhubarb is in abundance at the Farmers Markets this time of year. This recipe is the perfect balance of cinnamon sweet batter and tartness from the rhubarb.
2 cups flour
3/4 cup granulated sugar
2 - 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbsp.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
2 cups 1/4 inch diced rhubarb
For the topping:
3 Tbs. granulated sugar
1 tsp. cinnamon
Pre-heat the oven to 375°F. Spray a 12 cup muffin tin with Baking Pam or line with paper or foil baking cups.
Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
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.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. I used a large OXO ice cream scoop. The batter will mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
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 - 20 minutes (I baked them for exactly 18 minutes).
Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Serve warm.
