Morning Muffins with Rhubarb
Description
Tasty baked goods for the whole family. The sweet‑and‑tart flavor of rhubarb pairs perfectly with cinnamon and vanilla. If you wish, you can replace the sour cream with Greek yogurt. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
1. Place the rack in the center of the oven and preheat the oven to 200 °C. Line a 12‑cup muffin pan with paper liners or foil liners. In a large bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a medium bowl, whisk together eggs, sugar, sour cream, melted butter, and vanilla extract until smooth. Gently fold the sour‑cream mixture into the dry ingredients with a spatula, but do not overmix.
- 2
Step 2
2. Cut the rhubarb into 8 mm cubes and gently mix it with the dough. The dough will be dense. Divide the dough among the compartments of the mold and smooth it with the back of a spoon or a spatula. The dough should be slightly above the rim of the mold.
- 3
Step 3
3. Bake the muffins until they are golden‑brown, and a toothpick inserted into the center comes out clean, for 18 to 22 minutes. Let the muffins cool in the pan for 5‑10 minutes. Remove from the pan, let them cool slightly, and serve warm.