These Cinnamon Rhubarb Muffins are a delightful treat, combining the tangy flavor of rhubarb with the warmth of cinnamon and a sweet, crunchy topping.
Preheat your oven to 375°F (190°C) and grease a muffin tin.
Ensure your oven is fully preheated before baking for even cooking.
In a mixing bowl, cream together the light brown sugar and unsalted butter until fluffy.
Use room temperature butter for easier mixing.
Beat in the large eggs and full-fat sour cream until well combined.
Add the eggs one at a time for a smoother batter.
Sift together the all-purpose flour, baking soda, and ground cinnamon in a separate bowl.
Sifting helps to aerate the flour for a lighter texture.
Gradually mix the dry ingredients into the wet mixture until just moistened.
Avoid overmixing to prevent dense muffins.
Fold in the fresh rhubarb gently.
Coat the rhubarb in a little flour to prevent it from sinking.
Spoon the batter evenly into the prepared muffin tin.
Fill each cup about three-quarters full for a nice rise.
Mix the granulated sugar and remaining ground cinnamon, then sprinkle over the batter.
For an extra crunch, use coarse sugar.
Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
Rotate the muffin tin halfway through baking for even browning.
Allow the muffins to cool slightly before serving. Enjoy!
Serve warm with a pat of butter for extra indulgence.
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