Thursday, May 5, 2016

Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins
(12 servings)


2 cups All-Purpose Flour
¾ cup Sugar
2½ tsp. Baking Powder
1 tsp. Ground Cinnamon
½ tsp. Baking Soda
½ tsp. Kosher Salt
1 cup Sour Cream
8 tbsp. Unsalted Butter, melted and cooled slightly
2 large Fresh Eggs
1 tsp. Vanilla Extract
1½ cups Fresh Rhubarb, ¼ inch dice
3 tbsp. Sugar
½ tsp. Ground Cinnamon


In a large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt.  Whisk to blend well.  In a medium bowl, whisk together the sour cream, melted butter, eggs and vanilla.  Mix until smooth.  Lightly stir the sour cream mixture into the dry mixture with a rubber spatula until batter comes together.  Don’t over mix.  Now gently stir in the rhubarb.  The batter will be thick.  Divide the batter into 12 muffin liners in a regular muffin pan.  The batter should mound a bit higher in the middle and just above the liner tops.  Mix the remaining 3 tbsp. of sugar and ½ tsp. of ground cinnamon together.  Sprinkle a ½ tsp. over each muffin.  Place muffin pan in a pre-heated 400-degree oven for 18 to 22 minutes or until a toothpick comes out clean.  Remove muffin pan to a wire rack to cool 5 to 10 minutes before removing them from the pan.  Once removed, let cool a few more minutes before serving.  Serve warm if possible.

Note:               You can make a day ahead.  To warm them back up, just place in a pre-heated 350-degree oven for 3 to 4 minutes.

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