I’ve made these muffins numerous times but the post is sitting in the depths of the Eat Drink Pretty archives so I thought I’d bring them front and center. Also, last week a reader comment gave me a great idea to turn these muffins into minis, since the regular size tend to be pretty large. Turns out, these bite-size muffins are just right.
Now is the time to make anything with rhubarb as it’s abundantly in season. We were at our friend’s place last Saturday night and they offered to cut us some rhubarb that is growing in their backyard. I promptly made these muffins the next day.
Fresh and warm right out of the oven, I put a slab of butter on one and went to town.
You may have noticed that posts have been pretty light lately. That wasn’t my intention, especially after the redesign. I would have liked a little thing called momentum and better posting frequency. But I started my new job this week and underestimated how tired I would be as well as the fact that my younger brother is getting married on Saturday and there have been some fun things this week ramping up to that (like a pedicure party!). All of that is equaling to fewer blog posts. But I have a big one that really needs to get up soon, Juliet’s 2nd birthday party! It will take some time sifting through all the photos and getting all the details written (um, do I even remember?!). So please check back because it’s coming, I promise!
Thank you for all the kind comments about the redesign. I’m so glad you love it as much as I do.
- 9 oz. (2 cups) all-purpose flour
- ¾ cup granulated sugar
- 2-1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- ½ tsp. baking soda
- ½ 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 ¼-inch-diced rhubarb (7-1/4 oz.)
- For the topping:
- 3 Tbs. granulated sugar
- ½ tsp. ground cinnamon
- Position a rack in the center of the oven and heat the oven to 400°F. Grease a mini muffin tin (or line with mini muffin liners)
- 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 ½ tsp. 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, 10-12 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. Serve warm.