{"id":1051,"date":"2021-07-13T00:47:42","date_gmt":"2021-07-13T00:47:42","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1051"},"modified":"2024-02-09T21:35:17","modified_gmt":"2024-02-09T21:35:17","slug":"cinnamon-rhubarb-muffins","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/cinnamon-rhubarb-muffins\/","title":{"rendered":"Cinnamon-Rhubarb Muffins"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Cinnamon-Rhubarb Muffins<\/span><\/h2>\n
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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. Of course, they\u2019re best served fresh from the oven and still warm.<\/span><\/div>\n
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Servings: <\/span>12<\/span> medium muffins<\/span><\/span><\/div>\n\n
Author: <\/span>Karen Barker<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the muffins:<\/span><\/h4>
  • 9<\/span> oz.<\/span> 2 cups all-purpose flour<\/span><\/li>
  • \u00be<\/span> cup<\/span> granulated sugar<\/span><\/li>
  • 2\u00bd<\/span> tsp.<\/span> baking powder<\/span><\/li>
  • 1<\/span> tsp.<\/span> ground cinnamon<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> baking soda<\/span><\/li>
  • \u00bd<\/span> tsp.<\/span> kosher salt<\/span><\/li>
  • 1<\/span> cup<\/span> sour cream<\/span> or yogurt<\/span><\/li>
  • 4<\/span> oz.<\/span> (8 Tbs.) unsalted butter, melted and cooled slightly<\/span><\/li>
  • 2<\/span> large eggs<\/span><\/li>
  • 1<\/span> tsp.<\/span> pure vanilla extract<\/span><\/li>
  • 1\u00bd<\/span> cups<\/span> \u00bc-inch-diced rhubarb<\/span> 7\u00bc oz.<\/span><\/li><\/ul><\/div>

    <\/span>For the topping:<\/span><\/h4>
    • 3<\/span> Tbs.<\/span> granulated sugar<\/span><\/li>
    • \u00bd<\/span> tsp.<\/span> ground cinnamon<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Position a rack in the center of the oven and heat the oven to 400\u00b0F. Line a 12-cup muffin tin with paper or foil baking cups.<\/div><\/li><\/ul><\/div>

        <\/span>Make the muffin batter:<\/span><\/h4>
        • 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.<\/span><\/div><\/li>
        • 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.<\/div><\/li><\/ul><\/div>

          <\/span>Make the topping:<\/span><\/h4>
          • In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous \u00bd tsp. of the cinnamon-sugar mixture over each muffin.Bake the muffins until they\u2019re 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\u2014if necessary, loosen them with the tip of a paring knife\u2014and let them cool somewhat. Serve warm.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            <\/span>Notes<\/span><\/h3>
            Make Ahead Tips<\/strong><\/span>
            <\/div>\nThe muffins will keep for one day; just reheat them in a 350\u00b0F oven for 3 to 4 minutes to refresh them.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1048,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,362,1598],"tags":[],"class_list":["post-1051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-breakfast-brunch","category-bryans-favorites"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2021\/07\/CinnamonRhubarbMuffins.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1051","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1051"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1051\/revisions"}],"predecessor-version":[{"id":2919,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1051\/revisions\/2919"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1048"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1051"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1051"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1051"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}