Rhubarb sour cream muffins

 

It's rhubarb season, both in my backyard, at the farmers market stands and in the Taste section. While I've got my repeat favorites like these rhubarb scones, I like to try at least one new recipe each rhubarb season. This time I turned to my Pinterest board, which naturally is called rhubarb, rhubarb, rhubarb.

Rhubarb sour cream muffins
Adapted from Aroundandabout.ca. There was no identifier of the source of the original recipe so I don't know the individual to whom to give credit.

Ingredients
2 cups flour, sifted
¾ cup sugar
2½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking soda
8 ounces butter, melted and cooled slightly
1 cup sour cream
2 eggs, lightly beaten
1 teaspoon vanilla
1½ cups finely chopped rhubarb
1 tablespoon cinnamon sugar

Method
Preheat oven to 400 degrees. Line or grease a 12-cup muffin tin.

Combine flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.

Combine cooled butter, sour cream, eggs and vanilla and mix well. Stir wet ingredients into dry just until the mixture comes together. Fold in rhubarb. Divide batter among muffin tins, using about ¼ cup per muffin. (The dough is stiff, and the tins will be quite full.) Sprinkle with cinnamon sugar. Bake for 18-22 minutes until they pass the toothpick test; my batch took about 21 minutes.

Remove from oven and remove from tins. Serve warm or at room temperature.

Rating: A perfectly well-behaved muffin. Nice and moist but not too dense. Not too sweet, with occasional bursts of rhubarb tang. I might consider tossing in some orange zest if I made them again just to see how that would work out, but they're quite serviceable as is. 

They paired nicely with a pot of salted caramel tea from Indigo Tea Co. as a Sunday morning wake-up after a late night after getting home from the Guthrie."Hamlet" was well done, but it's definitely not one of the briefer plays.