Cinnamon-Topped Rhubarb Muffins


Printable Recipe

Makes 12 Servings

Ingredients

 1/2 cup brown sugar, firmly packed
 1/4 cup butter
 1 cup (8 ounces) reduced-fat sour cream
 2 eggs
 1 1/2 cups all-purpose flour
 3/4 teaspoon baking soda
 1/2 teaspoon cinnamon
 1 1/2 cups chopped rhubarb
 1 tablespoon sugar
 1/2 teaspoon cinnamon

Directions

1. Preheat oven to 375 degrees.
2. In large bowl, combine brown sugar and butter. Beat at medium speed until well-mixed (1-2 minutes).
3. Add sour cream and eggs; continue beating, scraping bowl often until well-mixed (1-2 minutes).
4. In medium bowl, stir together flour, baking soda and 1/2 teaspoon cinnamon.
5. By hand, stir flour mixture into sour cream mixture until just moistened. Fold in rhubarb. Spoon into greased muffin pans.
6. In small bowl, stir together a tablespoon of sugar and 1/2 teaspoon of cinnamon. Sprinkle onto each muffin.
7. Bake for 20-25 minutes or until lightly browned.  Cool 10 minutes. Remove from pan.

 

Recipe from: North Dakota State University Extension Service
https://www.ag.ndsu.edu/food/recipes/grains/cinnamon-topped-rhubarb-mufins