STRAWBERRY RHUBARB CORNMEAL MUFFINS
1 3/4 cups all-purpose flour
1/2 cup cornmeal
1 cup firmly packed brown sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream or greek style yogurt
1/2 cup vegetable oil
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups finely diced fresh rhubarb
1/2 cup fresh strawberries, thinly sliced
For the topping:
3 Tbsp granulated sugar
1/2 tsp ground cinnamon
Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups or grease with cooking spray.
Make the muffin batter: In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the sour cream, oil, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb and strawberries.
Divide the batter among the muffin cups,
Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
Bake the muffins until they’re golden brown and a pick inserted in the center comes out clean, about 20 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.