Saturday, May 14, 2011

Rhubarb Muffins

One thing you can always count on coming up in Spring are the croccus--and then there's the rhubarb patch. And this year's rhubarb patch is simply gorgeous. I just love those marvelous leaves in the garden, and those beautiful magenta stalks. I remember as a youngster having the pinkest fingers this time of year. When Mum washed the fresh picked stalks how we'd stick them into the sugar bowl and taste that wonderful tarty flavor. Gosh they were so good! Rhubarb is just so showy in the garden--especially after a new fallen rain. The fruit itself is always a favorite around here. It just pairs so well other sweet fruits... apples, strawberries or blueberries along with a bit of sugar and some cinnamon.

So this week it was rhubarb muffin week. Believe it or not, all of my frozen quarts of strawberries are gone, but being the gal I am, you'll always find blueberries in my freezer so I just subbed those in these crispy topped delights. Perfect for Spring brunch or an on-the-run breakfast.

Blueberry & Rhubarb Muffins

2 cups flour
3/4 cup brown sugar
2-1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup sour cream
4 oz unsalted butter, melted and cooled slightly
2 large eggs
1 tsp pure vanilla extract
1 cup of 1/4-inch diced rhubarb pieces
1/2 cup wild blueberries

For the topping:
3 TBLS granulated sugar
1/2 tsp ground cinnamon

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, but don't overmix. Gently stir in the diced rhubarb. This batter will be thick.

Divide the batter among the 12 muffin cups or six of the jumbo muffin cups. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 of the cinnamon-sugar mixture over each muffin. And then again five minutes before removing from the oven I like to sprinkle the remaining mixture.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, about 18 to 22 minutes in a 350 degree oven. Transfer to a rack and let the muffins cool. Served warm--just yummy! Enjoy!

1 comment:

Karen said...

I was just looking at my rhubarb yesterday thinking that I'd better start cutting and baking! These sound good with the sour cream - it makes cakes and muffins so moist. Going to make them!