Cinnamon Rhubarb Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Rhubarb

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tsp Cinnamon, ground
  • 2 cups Flour
  • 3 tbsp Granulated sugar
  • 1/2 tsp Kosher salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 4 oz Butter, unsalted
  • 1 cup Sour cream or plain greek yogurt

Found on inthiskitchen.com

Directions

• Line muffin tins with paper or foils (or just spray cooking spray into each). Heat oven to 400°F and adjust rack to the middle position of the oven.
• Whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt in a large mixing bowl until well combined. In a separate large bowl, mix together the sour cream, butter, eggs, and vanilla until thoroughly mixed. Then add the dry ingredients to the wet, and mix until just combined (not overmixing). Add the rhubarb and gently mix until just combined.
• Divide batter evenly among the muffin tins, flattening down so that it fills them completely. In a small bowl mix together the sugar and cinnamon for the topping, and sprinkle as much as you want over each muffin. Bake until golden brown on top, about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool a bit before serving – they’re good warm.