Yield: Yields 12 medium muffins.

Sour cream adds richness to these muffins, and the juice released by the rhubarb makes them so tender and moist that you can still serve them the next day (see Make-Ahead Tip, below). Of course, they’re best served fresh from the oven and still warm.

Ingredients

For the muffins:

9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 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 1/4-inch-diced rhubarb (7-1/4 oz.)

For the topping:

3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Nutritional Sample Size per muffin, based on 12 muffins
Calories (kcal) : 250
Fat Calories (kcal): 110
Fat (g): 12
Saturated Fat (g): 7
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 2.5
Cholesterol (mg): 70
Sodium (mg): 200
Carbohydrates (g): 32
Fiber (g): 1
Protein (g): 4

Preparation

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.

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 1/2 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, 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.

Make Ahead Tips

The muffins will keep for one day; just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.

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Reviews (41 reviews)

hanseata | 06/29/2020
Very good muffins! With enough rhubarb to really taste it, and wonderfully moist. I substituted 10% of the AP-flour with rye flour, and sprinkled the muffins with almond slices instead of cinnamon sugar. Definitely a keeper!
Sandma | 06/22/2020
I love this recipe! Nice flavor, great texture, should've made a double batch! The only adjustment I made was cut the sour cream to 1/2 cup, add 1/2 cup buttermilk. The reason I did that...I had buttermilk on hand. Well, I did add more rhubarb only because I have 7 huge plants, plus I tend to add more fruit to recipes.

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What We're Cooking Now

Name: Cinnamon-Rhubarb Muffins
Yield: Yields 12 medium muffins.
Cuisine: American
Ingredients: 9 oz. (2 cups) all-purpose flour; 3/4 cup granulated sugar; 2-1/2 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/2 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 1/4-inch-diced rhubarb (7-1/4 oz.); 3 Tbs. granulated sugar; 1/2 tsp. ground cinnamon