Cinnamon-Rhubarb Muffins

After  I brought home a bunch of fresh rhubarb from the farmers market recently, my 9 year old daughter asked if I could make rhubarb muffins.
I told her to go online and find a recipe and we could make some together. She came back with this recipe for cinnamon rhubarb muffins that looked great. Based on some of the reviews from other bakers we tweaked the original recipe slightly and the result was incredible! My daughter and I could not contain ourselves and ate two each while they were piping hot. They were moist and perfectly sweetened. We will definitely make these again!

Ingredients:
For the muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup sour cream
4 oz (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
1 teaspoon vanilla extract
2 cups chopped rhubarb (1/2-inch pieces)
For topping:
3 tablespoons sugar
1 teaspoon cinnamon

Preparation:

Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper or foil baking cups.

In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, cinnamon and salt and whisk to blend. In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth. Pour the sour cream mixture into the dry ingredients and stir until just combined, do not overmix. Gently fold in the chopped rhubarb. The batter will be thick! Spoon batter into prepared muffin cups. The batter should mound a bit higher than the tops of the cups. Make topping: Combine sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoon of the cinnamon-sugar over each muffin. Bake on center rack until golden brown and a pick inserted into the middle comes out clean, about 18-22 minutes. Cool slightly on a wire rack. Enjoy!

Makes 12 muffins

Check out some of my other rhubarb recipes here