Monday, August 22, 2016

Cinnamon Rhubarb Muffins

 Ok, so, what do you do when you're kinda bored and wide awake at 11:00pm? Obviously, you bake something! Correct? Well, at least I do! As I was watching the Olympics, I was browsing recipes and trying to find something to do with the extra rhubarb that I had leftover from the last time I made jam. I didn't want to do a pie, but was thinking more along the lines of some sort of bread. Then I thought Oh! Muffins! It didn't take me long to find this recipe from the website for Fine Cooking Magazine. It's crazy easy and the results are amazing! They're slightly sweet, slightly tart, and VERY moist. And btw, they smell heavenly while they're baking. Perfect! Definitely a muffin and not a cupcake, these little babies are perfect with a cup of coffee or a nice little something to have with an afternoon tea. You should definitely make them. Like, right now. No, seriously.

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 
1 stick (8tbs) unsalted butter, melted and cooled slightly 
2 large eggs 
1 tsp. pure vanilla extract 
1-1/2 cups 1/4-inch-diced rhubarb 

3 tsp sugar
1/2 tsp cinnamon

Heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend. Set aside.
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.

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. Best when served warm.

This is a great basic cinnamon muffin batter that you can use with any number of variations. I bet it would be great with diced peaches or apples!
These muffins freeze very well, so if you're not going to eat them right away, you can store them in the freezer, no problem!
Be generous with the cinnamon/sugar topping. You really want that sweetness to balance the tartness of the rhubarb!
 The recipe calls for 1 1/2 cups of rhubarb, but I definitely added more like 2 cups. Tbh, I think you could even go further and add a little more! More is more!

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