CINNAMON-RHUBARB MUFFINS
This is a great recipe, where the tartness of the rhubarb is balanced by just the right amount of (but not too much) sweetness. This recipe is from James Beard Award-winning pastry chef, Karen Parker and was printed in "Fine Cooking Magazine" (April 2007).
Provided by blucoat
Categories Quick Breads
Time 35m
Yield 12 large muffins
Number Of Ingredients 13
Steps:
- 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 teaspoons 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. Best served warm.
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Montavious Brown
[email protected]I love the streusel topping on these muffins. It adds a nice crunchy texture and a little extra sweetness.
Riad Ruhomally
[email protected]These muffins are the perfect combination of sweet and tart. The cinnamon and rhubarb flavors complement each other perfectly, and the muffins are moist and fluffy.
hirdesh brj
[email protected]I've been making these muffins for years, and they're still my go-to recipe. They're the perfect way to use up leftover rhubarb, and they're always a hit with my family and friends.
Jared Philibert
[email protected]These muffins are so easy to make, and they're always a crowd-pleaser. I've made them for potlucks, parties, and bake sales, and they're always a hit.
Meer Ali Talpur
[email protected]I love the way the cinnamon and rhubarb flavors dance together in these muffins. They're the perfect balance of sweet and tart.
RAYMOND HOOVER
[email protected]These muffins are the perfect addition to any brunch or breakfast menu. They're sure to be a hit with your guests.
Shaikh Muhammad Ayyan
[email protected]I used a combination of white and brown sugar in the batter, and it gave the muffins a nice caramelized flavor.
Imran Ahammed
[email protected]I made these muffins with gluten-free flour, and they turned out great! They were just as moist and fluffy as the regular muffins.
Mint Chismar
[email protected]I love the streusel topping on these muffins. It adds a nice crunchy texture.
Banele Mwandla
[email protected]These muffins are the perfect grab-and-go breakfast or snack. I always keep a batch in my freezer for busy mornings.
abdulrehman khan
[email protected]I made these muffins for a bake sale, and they were a huge hit! I sold out of them in no time.
wali marri
[email protected]These muffins are a great way to get your kids to eat their fruits and vegetables. My kids loved them!
Apsara Regmi
[email protected]I used frozen rhubarb in these muffins, and they still turned out great. I just thawed the rhubarb before using it.
Val Vargas
[email protected]I added a little extra cinnamon to the batter, and it really gave the muffins a nice flavor boost.
Lama Bazar
[email protected]These muffins are so moist and fluffy! I followed the recipe exactly, and they turned out perfectly.
Smrity Soudha
[email protected]I love the combination of cinnamon and rhubarb in these muffins. They're the perfect breakfast or snack.
Ivony Mwape
[email protected]These muffins are so easy to make, and they're a great way to use up leftover rhubarb. I'll definitely be making these again and again.
Noni Milford
[email protected]I'm not usually a fan of rhubarb, but these muffins changed my mind! The sweetness of the rhubarb balanced out the tartness perfectly.
ariya ariya
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them, and they were gone in no time.
Md: Abdur Rahim
[email protected]These muffins were a hit with my family! The cinnamon and rhubarb flavors paired perfectly, and the muffins were moist and fluffy. I will definitely be making these again.