Cinnamon-Rhubarb Muffins

Ingredients:

• 2 cups all-purpose flour
• 3/4 cups granulated sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup sour cream 
• 8 Tablespoons butter, melted and cooled slightly
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups 1/4-inch-diced rhubarb
• 3 Tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

Directions:

1. Position a rack in the center of the oven and heat the oven to 400°F. Grease and line muffin tin.
2. 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. In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 teaspoon of the cinnamon-sugar mixture over each muffin.
6. Bake the muffins until they're golden brown, spring back most of the way when gently pressed, and 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. Serve warm.

~Recipe from bakersdaughter.typepad.com