Soft and moist Rhubarb Sour Cream Muffins with fresh rhubarb and warm cinnamon flavor.

Scale

2 cups all-purpose flour

¾ cup sugar

2½ tsp baking powder

1 tsp cinnamon

½ tsp baking soda

½ tsp salt

1 cup sour cream

8 tbsp (½ cup) unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1½ cups finely diced rhubarb

1. Preheat oven to 400°F (200°C) and line a muffin tin.

2. Mix flour, sugar, baking powder, cinnamon, baking soda, and salt.

3. Whisk sour cream, melted butter, eggs, and vanilla until smooth.

4. Add wet ingredients to dry ingredients and mix gently.

5. Fold in diced rhubarb.

6. Divide batter into muffin cups.

7. Bake for 18–22 minutes until golden and a toothpick comes out clean.

Do not overmix batter.

Use fresh, firm rhubarb for best results.

Cool muffins slightly before removing from pan.