Baking Time
18-22 minutes |
Oven Temperature
400° F |
Pan Size
Muffin tins - 16 muffins |
MUFFINS:
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
1 stick butter, melted and cooled slightly
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups 1/2" diced rhubarb
TOPPING:
3 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon
  Line muffin tin with paper or foil baking cups. Position oven rack in the center.
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. Using an ice cream scoop, level the batter and fill each muffin cup. Using a small spatula, settle the batter into the cups.
In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoon of the mixture over each muffin.
Bake the muffins until they are golden brown, spring back most of the way when gently pressed and a pick inserted in the center comes out clean, approximately 18-22 minutes. Transfer to a rack and let the muffins cool in the pan for 5-10 minutes; carefully lift the muffins out of the pan and let them cool slightly. Serve warm.
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