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Cinnamon Rhubarb Muffins

Cinnamon Rhubarb Muffins

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Servings: 12 muffins
Ingredients Method

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

Method
 

The Muffins
  1. Preheat oven to 375 degrees and prepare muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda and salt.
  3. In a medium mixing bowl, whisk together the sour cream, melted butter, eggs and vanilla until smooth.
  4. Lightly stir the sour cream mixture into the dry ingredients, just until blended. Do not overmix.
  5. Gently fold in the rhubarb, the batter will be thick.
  6. Divide the batter in the muffin cups. The batter should mound a bit higher than the top of the cups.
The Topping
  1. In a small bowl combine the sugar and cinnamon and mix well.
  2. Sprinkle a generous 1/2 teaspoon of the topping over each muffin.
  3. Bake the muffins for 25-30 minutes until golden brown and a toothpick comes out clean.
  4. Let the muffins cool for 5-10 minutes in the pan.