Rhubarb Muffins~

Adapted from Fine Cooking


1 cup flour

1/4 cup plus 2 tablespoons sugar

1 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup sour cream

1/4 cup (1/2 stick) butter, melted

1 egg

1/2 teaspoon vanilla

1 cup diced rhubarb


Topping:

2 tablespoons sugar

1/2 teaspoon cinnamon


Preheat oven to 400º.  Line 12 cup muffin tin with paper liners.


In a mixing bowl, whisk together first 6 ingredients.  In a glass measuring cup or small bowl, whisk together sour cream, butter, egg and vanilla.  Stir gently into dry ingredients.  Fold in rhubarb.


Divide batter into muffin tins (my batch made 10 muffins).  Mix topping ingredients and sprinkle over muffins.  Bake 18-22 minutes.  Cool on rack for about 5 minutes, then remove muffins from tin to cool a few minutes more before serving. Serve warm.

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