Cinnamon-Rhubarb Muffins

Submitted by blucoat

"This is a great recipe, where the tartness of the rhubarb is balanced by just the right amount of (but not too much) sweetness. This recipe is from James Beard Award-winning pastry chef, Karen Parker and was printed in "Fine Cooking Magazine" (April 2007)."

 

• Ready In: 35mins
• Ingredients: 13
• Yields: 12 large muffins

ingredients

• For the muffins

• 9 ounces all-purpose flour
• 3⁄4 cup granulated sugar
• 2 1⁄2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon kosher salt
• 1 cup sour cream
• 4 ounces unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1⁄2 cups diced rhubarb (1/4-inch dice 7-1/4 oz.)

• For the topping

• 3 tablespoons granulated sugar
• 1⁄2 teaspoon ground cinnamon

directions

1. Position a rack in the center of the oven and heat the oven to 400°F Line a 12-cup muffin tin with paper or foil baking cups.
2. Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. 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.
4. 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.
5. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoons of the cinnamon-sugar mixture over each muffin.
6. 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. Best served warm.