Cinnamon-Rhubarb Muffins

Ingredients

• 1 cup all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 egg, lightly beaten
• 1/3 cup vegetable oil
• 1/4 cup milk
• 2 cups diced rhubarb
• 2 tablespoons white sugar

Directions

1. Set an oven rack in the middle position and preheat the oven to 400°F. Fill a 12-cup muffin tin with paper or foil liners.
2. For the batter, whisk the flour, sugar, baking powder, cinnamon, baking soda, and salt together in a large bowl. In a medium bowl, whisk the sour cream, melted butter, eggs, and vanilla until the mixture is smooth.
3. Add the sour cream mixture to the dry ingredients and fold gently with a spatula just until the batter holds together; stop there, because muffin batter does not like fussing. Carefully fold in the diced rhubarb. The batter will be thick.
4. Spoon the batter into the prepared muffin cups, nudging it into place with the back of a spoon or a small spatula. It should rise slightly above the top of each cup.
5. For the topping, stir the sugar and cinnamon together in a small bowl until evenly mixed. Scatter a generous 1/2 tsp. of the cinnamon sugar over each muffin.
6. Bake until the muffins are golden, spring back most of the way under a gentle touch, and a pick inserted into the middle comes out clean, 18 to 22 minutes. Move the pan to a rack and cool the muffins in the tin for 5 to 10 minutes.
7. Lift the muffins out carefully, using the tip of a paring knife to loosen them if they need a little help, and let them cool slightly. Serve warm.