Today I spent some time in my kitchen baking with a seasonal favorite of mine, rhubarb! I made a sour cream rhubarb coffee cake, and I made cinnamon rhubarb muffins. Today I’ll share the recipe for the muffins with you. The idea for these muffins came across my Facebook newsfeed to be honest.
Here are the ingredients needed:
3/4 c white sugar
2 large eggs
8 tbsp. butter, melted and cooled slightly
1 tsp vanilla extract
2 c all purpose flour
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c light sour cream
1 1/2 c 1/4 inch thick chopped rhubarb, fresh or frozen would work too
Topping: 3 tbsp. white sugar mixed with 1/2 tsp ground cinnamon
Method: Preheat oven to 400 degrees. First cream butter, sugar, eggs, sour cream and vanilla in a large mixing bowl. Next mix all dry ingredients together and mix with a spoon in a separate bowl; then gradually add dry ingredients to this wet mixture……. and mix just until combined. Fold in diced rhubarb. Batter will be thick. Spoon into 12 muffin cups, lined with a paper liner or sprayed with cooking spray. Batter should be rounded up higher than the sides of the muffin cups. Next, make the topping in a small bowl or measuring cup and spoon evenly over the muffins before baking. Bake muffins until they are golden brown, about 18-20 minutes. Transfer to a cooling rack when cool enough to handle. Makes 12 muffins. Delicious and best served warm. Above: Ready to go into the oven!
Above: All baked and ready to eat! They rounded up nicely.
Have a great day!