This is a recipe adapted from a Facebook post by my friend Phyllis. Since I am famous for bringing delicious muffins to work, she tagged me and suggested that I try the recipe, so she could have some. This recipe makes about 28 muffins.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup sour cream
- 1 cube unsalted butter, melted and cooled slightly
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1 1/2 cups 1/4 inch diced rhubarb (This was about half of the frozen package I bought.)
- 1/2 cup brown sugar
- 1/3 cup flour
- 1/4 cup chilled butter
- 1/2 teaspoon cinnamon
In a small bowl, add the topping ingredients and cut the butter into the flour, sugar, cinnamon mixture. Put aside.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt.
In a medium bowl, whisk together the sour cream, melted butter, eggs, vanilla, and heavy cream until smooth.
Stir the sour cream mixture into the flour mixture.
Then fold in the rhubarb.
I didn’t worry about completely thawing the rhubarb. I just rinsed it with cold water and let it sit in the strainer while I did the other preparations.
Spoon the batter into the prepared muffin pan, leaving some room to add the topping.
Spoon the topping over each muffin.
Place in an oven preheated to 400 degrees Fahrenheit. Bake for 18 minutes or until a toothpick inserted into the center comes out clean.