Cinnamon Rhubarb Muffins

Rhubarb Muffins 15

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.

Rhubarb Muffins 1

Chop up 1 1/2 cups’ worth of fresh rhubarb into 1/4″ pieces. Set that aside for a few minutes.

Rhubarb Muffins 2

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.

Rhubarb Muffins 5

In a small heatsafe bowl, melt 1/2 cup butter and then let that cool slightly.

Rhubarb Muffins 4

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.

Rhubarb Muffins 6

Make a well in the centre of your flour mixture and pour in the liquids.

Rhubarb Muffins 8

Stir that with a fork until just combined. Let it be lumpy.

Rhubarb Muffins 9

Tip in your rhubarb and stir that in, again, until just combined.

Rhubarb Muffins 10

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.

Rhubarb Muffins 12

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.

Rhubarb Muffins 16

Oh my!

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Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

7 thoughts on “Cinnamon Rhubarb Muffins”

    1. It’s very sour, but if you stew it with sugar it gets nice and mushy and sweeter. It’s still tart, kind of like a not-quite-ripe blackberry or lingonberry, but more fibrous tasting. Haha i hope that helps. I’ve never had to describe rhubarb before!

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