Rhubarb Sour Cream Muffins
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Cook time: 
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Serves: 12
 
Ingredients
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2-1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • 8 Tbs. unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1½ cups finely diced rhubarb
Instructions
  1. Heat the oven to 400°F. Line a 12-cup muffin tin with baking cups.
  2. 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. 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.
Recipe by Sprung At Last at http://www.sprungatlast.com/2013/06/rhubarb-sour-cream-muffins/