Cinnamon Rhubarb Muffins

Yield: 12 muffins
Author: Live Like Magick
Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins

Start your morning off right with these delicious sweet cinnamon muffins that have just the right amount of tartness from fresh rhubarb. Moist and flavorful, thanks to the addition of creamy sour cream. They're also incredibly easy to make, so you can enjoy a homemade breakfast without any fuss..
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
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  1. Preheat oven to 400 F. Line a 12-cup muffin tin with paper baking cups.
  2. In a large bowl or the bowl of a stand mixer, combine the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt. Whisk to blend.
  3. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
  4. Gently stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together, do not overmix.
  5. Gently stir in the diced rhubarb. The batter will be thick.
  6. Divide the batter among the muffin cups, using the back of a spoon to settle the batter into the cups.
  7. In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous amount on top of each muffin, covering the tops.
  8. Bake the muffins for 18-22 minutes or until they are golden brown and spring back most of the way when gently pressed.
  9. Serve warm or let cool to room temperature. Keep muffins in an airtight container to store.


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