Rhubarb Sour Cream Muffins

My hubby loves rhubarb!  He will eat it plain, just bite right into the stalk (owwwie, too sour for me)!  I always try to make a new rhubarb recipe this time of year when there is lots and lots of it around.  This years recipe was a winner!  I made small muffins (not those jumbo huge ones) and froze them individually and then packed them 2 to a zipper baggie.  They freeze really well and we enjoyed them for several summer weekends!

 

I found my recipe via Pinterest, find it here: http://www.sprungatlast.com/2013/06/rhubarb-sour-cream-muffins/  (scroll down a bit)  Recipe and photo from Sprung At Last.com - thank you!

 

 

 

Rhubarb Sour Cream Muffins

 

Ingredients

• 2 cups all-purpose flour
• ¾ cup sugar
• 2-1/2 tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. baking soda
• ½ tsp. salt
• 1 cup sour cream
• 8 Tbs. unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp. vanilla extract
• 1½ cups finely diced rhubarb

Instructions

1. Heat the oven to 400°F. Line a 12-cup muffin tin with baking cups.
2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. 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.
4. 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.
5. 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.