These muffins are simple to make and deliver the sweet-tart juicy flavor of fresh rhubarb in every bite.
Whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt to blend.
In a separate bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
Add the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb.
Scoop the batter into the muffin cups, filling them almost full
Bake until the centers are set and a toothpick inserted into the center comes out clean, 15 to 18 minutes for standard size and 25 to 30 minutes for jumbo.