I had some leftover rhubarb after I made my Strawberry Rhubarb Pie a few weeks ago and made these muffins for breakfast the next morning. This makes the 49th muffin recipe here on the blog, so I think y’all already know how much I love a good muffin! 😉 While many of those 49 muffin recipes are healthier (whole wheat, reduced sugar, etc), this is not one of those recipes. It’s basically an excuse to eat dessert for breakfast…but that’s not a bad thing, right??

These muffins will remind you of coffee cake – except easier – and unlike coffee cake these muffins will be on the table in 20 minutes! The sour cream keeps them soft and adds some richness, while the rhubarb adds a little tartness that is nicely balance by the cinnamon sugar. Just trust me. They’re delicious! Perfect for breakfast or dessert (or both!) ;). Enjoy!

Cinnamon Rhubarb Muffins

For the muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
4 tbsp butter, melted and cooled slightly
2 large eggs
1 tsp pure vanilla extract
1-1/2 cups finely chopped rhubarb

For the topping:
3 tbsp granulated sugar
1/2 tsp ground cinnamon

1. Preheat oven to 400 degrees. Spray 12 muffin cups with nonstick spray.
2. Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. 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.
4. 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.
5. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle the cinnamon-sugar mixture generously over each muffin.
6. 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. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan. Serve warm.
*adapted from Fine Cooking

Categories: Breakfast, Muffins

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