Every year at this time I go crazy with the rhubarb. The season is pretty short so I try use as much as I can before it is gone for another year. I always start with a couple of good old rhubarb crisps before I start making anything else, they are my absolute favorite!
These rhubarb muffins are a close second. They are moist and
sweet with a little crunchy topping. They are the perfect muffin to have with a
cup of coffee in the morning. You can also turn them into a nice dessert; just
serve them with a scoop of vanilla ice cream, delish!
What you need,
2 cup all-purpose flour
¾ cup granulated sugar
2½ tsp. baking powder
½ tsp. baking soda
1 ½ tsp. ground cinnamon
1/2 tsp. salt (I skipped the salt and used salted butter
instead)
1 cup sour cream
½ cup butter, melted and slightly cooled
2 large eggs
1 tsp. vanilla extract
2 cups diced rhubarb
3 tbsp. granulated sugar + ¾ tsp. ground cinnamon
Combine in a small bowl to use for topping the muffins.
Heat the oven to 375 degrees and place the rack in the
middle position. Line a muffin tin with paper liners and set aside. I ended up
with 16 muffins so I had to use 2 muffins tins.
In a bowl whisk together the flour, sugar, baking powder,
baking soda, cinnamon and salt if you are using it.
In a large bowl beat the sour cream, melted butter, eggs and
vanilla until smooth. Add the dry ingredients to the wet and fold gently until
they are just combined. Stir in the rhubarb, don’t over mix.
Divide the batter between the muffin tins; sprinkle each
muffin with the cinnamon sugar mixture.
Bake for 18-22 minutes until they start to turn golden brown
and a toothpick comes out clean. Let the muffins cool for 5 minutes in the pan
then transfer to a rack to cool completely.
I suggest you make a cup of coffee and eat one warm, they are insanely
good warm‼
Store for up to a week in an airtight container, or you can
freeze them up to a month.
I love rhubarb season so much. I have to get some extra to chop up
and put in the freezer so sometime in the winter when I need a crisp or these
amazing muffins I can whip up a batch!
Enjoy!
Jen
Recipe adapted from Fine Cooking
These look great! I love anything with rhubarb. Love the crumb topping too!
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