1 teaspoon cinnamon (or I also like cardamom instead)
½ teaspoon baking soda
½ teaspoon Kosher salt
1 cup sour cream
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla
¾ cup diced rhubarb
¾ cup sliced strawberries (plus a few extra sliced for decorating the tops of the muffins)
⅓ cup chopped pistachios
sugar for sprinkling on top pre baking
Preheat the oven to 400F and grease or line 2 muffin tins.
Measure the flour, sugar, baking powder, cinnamon, baking soda and salt into a large bowl and use a whisk to mix well. Make a well in the center and set aside.
Whisk the sour cream, butter, eggs and vanilla in another bowl and then pour into the well you made in the dry ingredients and mix until just blended. Pro tip: Do not over mix or the muffins will be tough. Fold in the rhubarb, berries and nuts.
Drop the batter into the prepared muffin cups, sprinkle the tops with sugar and add a slice of strawberry to the top of each.
Bake on the center rack of the oven for 20 minutes or until the muffins spring back when touched, are golden brown and a toothpick inserted in the center comes out clean.