Weekend Cooking: Rhubarb Sour Cream Muffins

I had big plans: I was going to Cook For Julia, and I found a recipe I wanted to make (for Rhubarb Upside-Down Baby Cakes). I went to the Redmond Farmer's Market and found some spectacular rhubarb.

I got ready to bake and discovered I needed pans I didn't have. I considered going out and buying new pans, but I didn't have time. I considered making something else from one of my much-loved Julia Child cookbooks, but ... well, I had this really nice rhubarb ... and I just wanted to use it.

I think Julia would understand.

I ran across a recipe on finecooking.com for Cinnamon Rhubarb Muffins, and thought, rhubarb muffins? Not only have I never tried rhubarb muffins, I've never heard of rhubarb muffins. I love muffins. I love rhubarb.

The addition of sour cream may make this the recipe of my dreams.

I tried it and not only did I love it, my daughter did too. The muffins have a pleasing crumb - not too moist - with a rich cinnamon ... playing nicely against the tart pink rhubarb.

The original recipe calls for a cinnamon-sugar topping, but I skipped it and don't think I would add it next time I make them. I also cut the sugar just a tiny bit; it was just the right level of sweetness.

Rhubarb Sour Cream Muffins

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. salt

1 cup sour cream

8 Tbs. unsalted butter, melted and cooled slightly

2 large eggs

1 tsp. pure vanilla extract

1-1/2 cups finely diced rhubarb

Heat the oven to 400°F. Line a 12-cup muffin tin with baking cups.

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.

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.


That's my contribution to this week's Weekend Cooking, hosted by Beth Fish Reads. Be sure to check out the other entries this week!

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