Prep 15 mins
Cook 20 mins
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).
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
- 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.
- Make the muffin batter: 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.
- 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.
- 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.