Sunday, May 2, 2010

Cinnamon Rhubarb Muffins

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.

Cinnamon-Rhubarb Muffins
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