Friday, June 2, 2017
Cinnamon-Rhubarb Muffins For the muffins: 9 oz. (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. kosher salt 1 cup sour cream 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly 2 large eggs 1 tsp. pure vanilla extract 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.) For the topping: 3 Tbs. granulated sugar 1/2 tsp. 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 over mix. 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 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. Make Ahead Tips The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.