Rhubarb. One, if not the, first fruits available in New England. I've never cooked with it but I figured it was time I find a recipe to utilize this local tart treat. I actually picked up five stalks at a yard sale of all places and found this great cinnamon/rhubarb recipe online. The recipe came together really quickly, which is always a plus in my book and they smelled fantastic while baking. Here's a picture of me and my kids mixing up the batter. (Ignore my allergy face!) They enjoyed the sweet/tart combo and the muffins were gone in a matter of days. (We got our new aprons at that same yard sale, can't pass up $.25 aprons!) Enjoy!
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
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.