What you need,
2 cup all-purpose flour
¾ cup granulated sugar
2½ tsp. baking powder
½ tsp. baking soda
1½ tsp. ground cinnamon
1/2 tsp. salt (I skipped the salt and used salted butter
instead)
1 cup sour cream
½ cup butter, melted and slightly cooled
2 large eggs
1 tsp. vanilla extract
2 cups diced rhubarb
3 tbsp. granulated sugar + ¾ tsp. ground cinnamon
Combine in a small bowl to use for topping the muffins.
Heat the oven to 375 degrees and place the rack in the
middle position. Line a muffin tin with paper liners and set aside. I ended up
with 16 muffins so I had to use 2 muffins tins.
In a bowl whisk together the flour, sugar, baking powder,
baking soda, cinnamon and salt if you are using it.
In a large bowl beat the sour cream, melted butter, eggs and
vanilla until smooth. Add the dry ingredients to the wet and fold gently until
they are just combined. Stir in the rhubarb, don’t over mix.
Divide the batter between the muffin tins; sprinkle each
muffin with the cinnamon sugar mixture.
Bake for 18-22 minutes until they start to turn golden brown
and a toothpick comes out clean. Let the muffins cool for 5 minutes in the pan
then transfer to a rack to cool completely.
I suggest you make a cup of coffee and eat one warm, they are insanely
good warm‼
Store for up to a week in an airtight container, or you can
freeze them up to a month.
Jen of My Tiny Oven
