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
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
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
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.
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