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Cinnamon Rhubarb Muffins

Cinnamon Rhubarb Muffins

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Servings 12 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.