These muffins have it all: a tender, moist crumb studded with ruby-red pillows of butter-soft rhubarb, and just the right amount of cinnamony sweetness to bring all the flavours out. You only need 8 oz. of rhubarb, so this is the perfect recipe to use up any leftovers you might have.And, without further ado, the recipe.
Cinnamon-Rhubarb Muffins (makes 12 large muffins. Adapted from Fine Cooking No. 85)
2 cups all-purpose flour
2/3 cup granulated sugar
1 tsp. cinnamon
2 1/2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp kosher salt
1 cup toffuti sour cream, or plain soy yoghurt, the tartest you can find
1/4 cup vegetable oil
1/2 cup unsweetened applesauce
1 tsp. vanilla extract
1 1/2 cups rhubarb, cut into 1/4 inch slices (8 oz.)
1 1/2 tbs. sugar
1/2 tsp. cinnamon
Turn the oven on to 400 F., and line a muffin pan with paper or foil baking cups. In a large mixing bowl, combine the dry ingredients with a whisk. In another bowl, whisk together the wet ingredients. Lightly fold the wet ingredients into the dry with a spatula until they are just mixed. This should take no more than four folds. Gently stir in the rhubarb. The batter will be very thick. Spoon the batter into the muffin cups. It should mound a bit higher than the tops of the cups.
In a small bowl, mix together the cinnamon and sugar. Sprinkle the cinnamon sugar on top of the muffins. Bake the muffins until they are golden brown, spring back most of the way when gently pressed, and a pick insterted in the center comes out clean, 20-24 minutes. Let cool in the pan for a few minutes, then transfer to a wire rack.