My mother foisted off some of her bumper crop of rhubarb on me so today’s and Monday’s recipes are both going to be rhubarb-related, and I think you’re going to like both of them if you are a fan of the sour stalks of not-fruit-not-vegetable. This recipe comes from Fine Cooking and the original recipe involves a streusel topping but I decided to skip it this time around. You can do what you like. But before you do, position a rack in the centre of your oven and preheat it to 400°F. Grease a muffin tin or line it with cupcake cups.
Chop up 1 1/2 cups’ worth of fresh rhubarb into 1/4″ pieces. Set that aside for a few minutes.
In a large bowl, whisk together 2 cups flour, 3/4 cup granulated sugar, 2 1/2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon baking soda.
In a small heatsafe bowl, melt 1/2 cup butter and then let that cool slightly.
In another bowl, whisk together 2 large eggs, 1 cup sour cream (I replaced this with 1 cup buttermilk), and 1 teaspoon vanilla extract. Add in the slightly cooled butter and mix that well.
Make a well in the centre of your flour mixture and pour in the liquids.
Stir that with a fork until just combined. Let it be lumpy.
Tip in your rhubarb and stir that in, again, until just combined.
Scoop the muffin batter into the prepared tin until each cup is full, then bake for 18-22 minutes, until a toothpick inserted in the centre of the centre muffin comes out clean.
Let the muffins cool in the pan on a rack for about 5-10 minutes before scooping them out and eating them still warm with a little bit of butter.