Lori shared this muffin recipe that she received from her co-worker, Sandra. Her kids were eating these before they even knew what rhubarb was. They thought they were apple muffins.They are all teenagers now and still love them.
Cinnamon Rhubarb Muffins Makes 12
Preheat oven to 400 degrees, rack in the center of the oven.
- Blend together dry ingredients and set aside
2 cups flour
¾ cup sugar
1 tsp cinnamon
2 ½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt (I use whatever I have)
- Blend together
1 cup sour cream ( I use plain yogurt if I don’t have sour cream on hand, great substitute)
8 tbsp unsalted butter (melted and cooled slightly)
2 large eggs
1 tsp vanilla
- Stir sour cream mixture into dry ingredients.
- Add 1 ½ cups diced rhubarb
Batter will be thick. Pour into greased muffin tins
- Topping: Mix together 2 tbsp sugar and ½ tsp cinnamon then sprinkle over each muffin.
- Bake for 18-22 minutes
Thank you Lori.