https://recipes.oncloverpond.us/index.php?action=history&feed=atom&title=Cinnamon-Rhubarb_Muffins 2026-04-04T05:52:34Z Revision history for this page on the wiki MediaWiki 1.45.1 https://recipes.oncloverpond.us/index.php?title=Cinnamon-Rhubarb_Muffins&diff=3383&oldid=prev 2020-06-08T18:37:11Z

<p>Created page with &quot;{{RecipeSummary |PrepTime=30 min |CookTime=18-22 min @ 400° |Source=[https://www.keyingredient.com/recipes/1497995035/cinnamon-rhubarb-muffins/ KeyIngredient.com] |Yield=~1 d...&quot;</p> <p><b>New page</b></p><div>{{RecipeSummary<br /> |PrepTime=30 min<br /> |CookTime=18-22 min @ 400°<br /> |Source=[https://www.keyingredient.com/recipes/1497995035/cinnamon-rhubarb-muffins/ KeyIngredient.com]<br /> |Yield=~1 dozen<br /> |Rating={{Very Good}}<br /> }}<br /> === Ingredients ===<br /> * 9 oz. (2 cups) all-purpose flour<br /> * 3/4 cup granulated sugar<br /> * 2-1/2 tsp. baking powder<br /> * 1 tsp. ground cinnamon<br /> * 1/2 tsp. baking soda<br /> * 1/2 tsp. kosher salt<br /> * 1 cup sour cream<br /> * 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly<br /> * 2 large eggs<br /> * 1 tsp. pure vanilla extract<br /> * 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)<br /> <br /> For the topping:<br /> * 3 Tbs. granulated sugar<br /> * 1/2 tsp. ground cinnamon<br /> <br /> === Preparation ===<br /> Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.<br /> <br /> Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.<br /> <br /> 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.<br /> <br /> 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.<br /> <br /> Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.<br /> <br /> 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, 18 to 22 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.<br /> <br /> [[Category:Muffins]]<br /> [[Category:Rhubarb]]</div>

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