Ingredients:

  • 2 cups (250g) All-purpose flour
  • 2 tsp (10g) Baking powder
  • ½ tsp (3g) Salt
  • ½ cup (100g) Granulated sugar
  • ½ cup (115g) Unsalted butter, softened
  • 1 large Egg, room temperature
  • ¾ cup (180g) Sour cream
  • 1 tsp (5ml) Vanilla extract
  • 2 cups (300g) Fresh rhubarb, diced into ¼ inch pieces
  • ½ cup (65g) All-purpose flour
  • ⅓ cup (65g) Light brown sugar, packed
  • 1 tsp (2g) Ground cinnamon
  • 4 tbsp (55g) Unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 400°F (200°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the egg and vanilla extract until smooth.
  4. Stir in the sour cream until the mixture is cohesive and creamy.
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula until no streaks of flour remain.
  6. Carefully fold in the diced rhubarb pieces, ensuring they are evenly distributed.
  7. Spoon the batter into the muffin cups and fill.