Ingredients:

  • 250g all-purpose flour
  • 150g granulated sugar
  • 55g light brown sugar, packed
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 240g sour cream
  • 115g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tbsp vanilla extract
  • 300g fresh rhubarb, diced into 1/4-inch cubes
  • 50g granulated sugar for topping
  • 1 tsp ground cinnamon
  • 1 tbsp melted butter

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, 150g granulated sugar, light brown sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate medium bowl, whisk the sour cream, 115g melted butter, egg, and vanilla extract until smooth and emulsified.
  4. Gently fold the wet ingredients into the dry ingredients using a silicone spatula until just combined; do not overmix.
  5. Fold in the diced rhubarb cubes carefully to distribute evenly.
  6. In a small bowl, mix the 50g granulated sugar, cinnamon, and 1 tbsp melted butter to create the crunch topping.
  7. Divide the batter evenly among the 12 muffin cups and sprinkle the cinnamon topping over each.
  8. Bake for 22 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.