Cinnamon-Rhubarb Muffins

Cinnamon-Rhubarb Muffins (Adapted from Fine Cooking)

For the batter

1 cup all-purpose flour
1 cup whole wheat pastry flour (can use all-purpose flour)
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
1 cup sour cream
2 large eggs
1 teaspoon vanilla
1 1/2 cups diced rhubarb (about 1/4" in size)

For the topping

3 tablespoons granulated sugar
1/2 teaspoon cinnamon

Preheat oven to 400

To prepare the batter

In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda and salt.

In a medium bowl, whisk together the melted butter, sour cream, eggs and vanilla until smooth. Pour mixture into the dry ingredients and stir just until combined - fold in diced rhubarb.

Evenly divide the batter between the wells of a 12 cup muffin tin lightly coated with nonstick spray - the cups will be full.

To prepare the topping

In a small bowl, stir together sugar and cinnamon. Evenly divide the mixture over each muffin well filled with batter.

Bake until the tops spring back when lightly pressed in the center or a toothpick comes out mostly clean with a few moist crumbs attached, about 16 to 20 minutes. Remove and transfer the baking pan to a wire rack to cool for 5 minutes. Carefully lift the muffins out of the pan and let them cool slightly before serving.

Makes 12 muffins.

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