Get Ready to Poop Your Pants,
these are the best ever Cinnamon-Rhubarb Muffins I have ever had. And may be the only Cinnamon Rhubarb muffins I have ever had. BUt I can tell you I have not pooped my pants from any other muffin.
these ones are over the top.
by Karen Barker
These muffins are best when freshly baked, but they’re still good the second day. Just reheat them in a 350°F oven for 3 to 4 minutes to refresh them.
Yields 12 medium muffins.
For the muffins:
9 oz. (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. kosher salt 1 cup sour cream 4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly 2 large eggs
1 tsp. pure vanilla extract 1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
For the topping:
3 Tbs. granulated sugar 1/2 tsp. ground cinnamon
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.
Make the muffin batter: 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.
Cinnamon-Rhubarb Muffins - Fine Cooking Recipes, Techniques and Tips
Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
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. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.
and have a change of pants ready.
Fine Cooking 85, pp. 63