Rhubarb Muffins with Brown Sugar Cinnamon Topping

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Rhubarb is something that grows strong in the garden all spring & summer long.

In fact, it's the first perennial up in the spring & one of the last things to fade in the fall. 

I get so much from my four plants, I usually use it all to make jam in the fall.

This summer, I wanted to challenge myself to use some of the vast quantities of rhubarb that I get from the garden & make some other recipes with it. 

This is the first one that I made this summer & let me tell you. Go. Make. These. Muffins.

The sweetness of the sugar cinnamon topping paired with the sourness of the rhubarb is such a wonderful combination!

Rhubarb Muffins with Brown Sugar Cinnamon Topping

makes 12 muffins

Muffins:

1/2 cup sour cream (low fat or fat-free works too!)

1/4 cup canola oil

1 egg

1 1/3 cup flour

1 cup diced rhubarb

2/3 cup brown sugar

1/2 tsp. baking soda

1/4 tsp. salt

Brown Sugar Cinnamon Topping:

1/4 brown sugar

1/2 tsp. cinnamon

2 tsp. melted butter

To make the muffins: 

Preheat oven to 350º F.

Blend together sour cream, oil & egg. Set aside. In another bowl, stir remaining ingredients together & combine with sour cream mixture. Mix just until moistened. Fill muffins cups 2/3 full. 

To make topping:

Combine all ingredients & spoon onto each muffin. Bake for 25-30 minutes.

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