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CINNAMON RHUBARB MUFFINS Recipe

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This recipe for CINNAMON RHUBARB MUFFINS is from Memories of Home, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Flour
3/4 cup Sugar
2 1/2 tsp Baking Powder
1 tsp Cinnamon
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1 cup Sour Cream
4 oz Unsalted Butter - melted & slightly cooled
2 large Eggs
1 tsp Vanilla Extract
2 cups 1/4" diced Rhubarb

Topping:
3 tbsp sugar
1/2 tsp Cinnamon
Directions:
Directions:
Position rack in centre of oven and preheat oven to 400º F
Line 12 muffin tins with paper liners.
In a large bowl combine flour, sugar, baking powder, cinnamon, soda, & salt - whisk to blend.
In a medium bowl, wisk together sour cream, melted butter, eggs & vanilla until smooth.
Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together - do not over mix.
Gently stir in diced rhubarb. Batter will be thick.
Divide the batter between the muffin cups, using the back of a spoon or small spatula to settle the batter into the cups. Batter should mound a bit higher than the tops of the cups.
Topping:
In a small bowl combine sugar & cinnamon and mix well.
Sprinkle a generous 1/2 tsp mixture over each muffin.
Bake until golden brown and spring back most of the way when gently pressed and a pick inserted in the centre comes back clean - 18 - 22 mins
Let muffins cool in the pan 5 - 10 mins.
Serve warm.

 

 

 

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