Thursday, March 9, 2017
Cinnamon Rhubarb Muffins
This is probably the most light and fluffy muffin recipe that I've come across in a long time.
It must be the sour cream.
Dunno but it's divine!
The recipe is a bit long but bear with me.
It's worth it!
2 cups flour
3/4 cup sugar
2 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1 cup sour cream
8 Tbs (4 oz) butter melted and slightly cooled
2 large eggs
1 tsp vanilla extract
1 1/2 cups 1/4" diced rhubarb fresh or frozen
3 Tbs sugar
1/2 tsp ground cinnamon
Preheat oven to 400 degrees Fahrenheit
In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda and salt.
Whisk to blend.
In a medium bowl whisk together sour cream, melted butter, eggs and vanilla till smooth
Lightly stir in wet ingredients into dry ingredients with a spatula until batter
just comes together. DO NOT OVERMIX!!!
Gently stir in rhubarb. Batter will be thick.
Spoon in muffin cups.
Mix the together topping ingredients and sprinkle on each muffin.
Bake until they are golden brown and spring back to touch.
Around 18-22 minutes
The recipe says they only keep for one day.
But I kept them for 3 days (yes, they lasted that long)
and just reheated them when we wanted to eat them.
I found this recipe on the website Fine Cooking
Regular size muffins, it makes 12.
As Julia Child would say, "Bone Appetite!"
And yes, I do actually cook. I don't always just bake.
I'll post my macaroni casserole recipe one day to prove that I can also cook.
Have a Blessed Evening