I was garage sale'ing with friends at the crack of dawn last Saturday, (I'm cool I know) and bought 13 stalks of rhubarb for one buck. It was the only bargain of the day but I was happy with my purchase. Rhubarb is so often overlooked but it is one of my favourite fruits especially when paired with something sweet such as these muffins. These muffins are similar to a coffee cake and are really nice and moist, perfect with a really good cup of coffee in the morning or served warm with vanilla ice cream. This recipe comes from Fine Cooking Magazine.
2 cups all-purpose flour
3/4 cup granulated sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
8 tbsp butter, melted and cooled slightly
1 tsp vanilla
1-1/2 cups 1/4-inch-diced rhubarb
3 tbsp granulated sugar
1/2 tsp ground cinnamon
Position a rack in the center of the oven and heat the oven to 400 degrees Fahrenheit. Grease and line a muffin tin.
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.
Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.