When I was in kindergarten, my neighbor had a large rhubarb patch. I used to go over, pull a stalk off the rhubarb and chomp on it. I liked it. But I liked it more because it made the adults squirm. For nostalgia sake, I planted rhubarb in my garden last year but I hadn’t actually tasted it since I was little. A friend suggested baking something with rhubarb and I was bummed when mine wasn’t ready to harvest so I ran to the farmer’s market and picked up a bunch. I found this recipe for cinnamon rhubarb muffins on Fine Cooking.
My first questions was, how do I prepare rhubarb for baking? I consulted the internet and found out that the leaves are poisonous, good to know! Some people said to peel the rhubarb before baking and others said it’s not necessary. I peeled it, just to be safe. I did take a bite while it was still raw and WOW, ultimate tartness! How in the world did I eat raw rhubarb when I was little?
This recipe was easy and the muffins turnout out fluffy, moist and delicious. I’m tempted to add a smidgen more cinnamon in the batter and maybe cut the rhubarb pieces a bit larger next time. The only downside is they don’t keep for long, only a day. I don’t see this as a problem though because if you’re sharing, they won’t be around for longer than an hour. I highly recommend these cinnamon rhubarb muffins and so do all my taste testers!
They won’t be around for longer than an hour!
What I learned:
I wasn’t too sure about using sour cream in this recipe, partly because I don’t like it. I was thinking, the rhubarb is so tart and the sour cream is sour, this could be a disaster. Turns out the sour cream is what makes these muffins so moist. You can also substitute greek yogurt for sour cream.
What they said:
Are there anymore? When are you going to make these again?
Cinnamon Rhubarb Muffins
Ingredients
- 2 cups organic unbleached all-purpose flour
- 3/4 cup organic cane sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon organic ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon extra fine pink himalayan salt
- 1 cup sour cream
- 8 tablespoons organic unsalted butter melted and cooled slightly
- 2 large organic eggs
- 1 teaspoon organic vanilla extract
- 1 1/2 cups 1/4 inch diced rhubarb
Topping
- 3 tablespoons organic cane sugar
- 1/2 teaspoon organic ground cinnamon
Instructions
The Muffins
- Preheat oven to 375 degrees and prepare muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda and salt.
- In a medium mixing bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth.
- Lightly stir the sour cream mixture into the dry ingredients, just until blended. Do not overmix.
- Gently fold in the rhubarb, the batter will be thick.
- Divide the batter in the muffin cups. The batter should mound a bit higher than the top of the cups.
The Topping
- In a small bowl combine the sugar and cinnamon and mix well.
- Sprinkle a generous 1/2 teaspoon of the topping over each muffin.
- Bake the muffins for 25-30 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool for 5-10 minutes in the pan.
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