Cinnamon-Rhubarb Muffins

Resource: Fine cooking

For the muffins:
- 2 cups spelt flour
- 1/2 cup sugar
- 2,5 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- pitch of salt
- 1 cup buttermilk
- 8 tbsp softened butter
- 2 eggs
- 1 vanilla extract
- 1 cup diced rhubarb

For the topping: 

- 3 tbsp granulated sugar
- 1/2 tsp ground cinnamon 
Preheat the oven to 400F/200C.
Line a 12-cup muffin tin with paper of foil baking cups.
In a large mixing bowl combine flour, sugar, baking powder, cinnamon, baking soda, salt and mix well. 
In a smaller bowl, whisk together buttermilk, softened butter, eggs and vanilla extract until smooth.
Lightly stir the buttermilk mixture into the dry ingredients with wooden spoon, do not overmix. Gently stir in the diced rhubarb.
Divide the batter among the muffin cups, using a spoon. 

In a cup or a little bowl, combine sugar and cinnamon and mix well. Then sprinkle each muffin with cinnamon-sugar topping.

Bake muffins until they are golden brown (18 to 22 minutes).

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