Muffins for breakfast are good; this is a fact and not just a general statement from my mouth. So for years now a normal chain of breakfasts in my home would have been cereal, eggs, toast – rinse and repeat. Who new after baking just a few items I would always have muffin ingredients on hand. I had no idea how muffins were born, I just always imagined it being a really complicated process; thing is it isn’t. So I am now going to bake a breakfast at least once per week.
From last weekend when I baked pie’s I had one piece of Rhubarb left, so it would be the star ingredient in my muffins. So I need you to picture me baking these, I wake up bright and early about 6am on Sunday (always been an early riser). I tip toe down the stairs trying not to hit that one spot that makes the squeak heard round the word; I manage to miss it and I am free and clear as I head down the stairs. I start a fresh pot of coffee as soon as a get down there, a really nice French Roast; I bust out my mommy coffee cup and top my delicious cup with a little canned whipped cream. I am now ready to bake, but have to keep the decibels down for fear of waking the child. I managed to just finish them in the oven before dropping a bowl on the floor and disturbing her highness. I went up to fetch the little stinker and she jumped in my arms, she then promptly told the lamp “good morning lamp.”
She also ate a whole muffin to herself, me two, dad…three.
For the muffins:
2 cups of all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
8 tbs unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
1-1/2 cupsdiced rhubarb
For the topping:
3 Tbs. granulated sugar
1/2 tsp ground cinnamon
Preheat your oven to 400, line a muffin pan, or grease & flour, or parchment paper the bottom – so many options!
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. Now you can stir the sour cream mixture into the dry ingredients. Mix with a spatula until the batter just comes together; remember to only incorporate until just mixed. Gently stir in the diced rhubarb. The batter will be thick, no worries though.
Fill your muffin pan and now lets make the topping, mix together your sugar and cinnamon. Top each muffin with a ¼ teaspoon of this mixture..or more if you like.
Bake at 400 for 20 minutes or so..enjoy with a wee pat of butter