Rhubarb Sour Cream Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Rhubarb

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 8 tbsp Butter, unsalted
  • 1 cup Sour cream

Found on sprungatlast.com

Ingredients

• 2 cups all-purpose flour
• ¾ cup sugar
• 2-1/2 tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. baking soda
• ½ tsp. salt
• 1 cup sour cream
• 8 Tbs. unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp. vanilla extract
• 1½ cups finely diced rhubarb

Directions

• Heat the oven to 400°F. Line a 12-cup muffin tin with 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.
• 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.