This recipe contains gluten free notes
- 9 oz. (2 cups) all-purpose flour (gf use Domata 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 Tbs.) 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 theyÄôre 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 panÄîif necessary, loosen them with the tip of a paring knifeÄîand let them cool somewhat. Serve warm.
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