Recipe(tried): Cinnamon-Rhubarb Muffins

Deee-lish:-)!

CINNAMON-RHUBARB MUFFINS

"These muffins are best when freshly baked, but they're still good the second day. Just reheat them in a 350 degree F oven for 3 to 4 minutes to refresh them." (I think they freeze just fine, and were just yummy reheated or not.)

FOR THE MUFFINS:
9 oz. (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. kosher salt
1 cup sour cream
4 oz. (8 Tbsp.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups 1/4-inch-diced rhubarb (7 1/4 oz.)

FOR THE TOPPING:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Position a rack in the center of the oven and heat the oven to 400 F.

Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: 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.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

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 - if necessary, loosen them with the tip of a paring knife - and let them cool somewhat. Serve warm.

Yields: 12 medium muffins
Source: Fine Cooking