Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins
Photo by Scott Phillips

Ingredients

  • 1 tsp. pure vanilla extract
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ½ tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 3 Tbs. granulated sugar
  • 2-½ tsp. baking powder
  • + 6 more ingredients
    • 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
    • 9 oz. (2 cups) all-purpose flour
    • 2 large eggs
    • ¾ cup granulated sugar
    • 1 cup sour cream
    • 1-½ cups ¼-inch-diced rhubarb (7-¼ oz.)

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.

View full recipe at Fine Cooking

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