For the muffins:
2 c. all-purpose flour
2/4 c. granulated sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. sour cream
4 oz. (8 T.) unsalted butter, melted
2 large eggs
1 tsp. vanilla extract
1 1/2 cups diced rhubarb
For the topping:
3 T. granulated sugar
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees.
Line a 12-cup muffin tin with paper or foil baking cups.
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.
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.
- I didn't have sour cream, so substituted a container of Chobani Blackberry Yogurt, and didn't have enough of that, so also added half a container of Chobani Lemon Yogurt...they turned out GREAT!!!!!
- I also increased the amount of rhubarb to 2 cups, since I really like rhubarb!