Rhubarb Cinnamon Muffins

2 c. flour
3/4 c. sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. sour cream
8 tbsp. butter, melted and cooled slightly
2 eggs
1 tsp. vanilla
1 1/2 c. diced rhubarb
Topping: 3 tbsp. sugar mixed with 1/2 tsp. cinnamon

1. Preheat oven to 400 degrees.
2. In a large bowl, sift flour, sugar, baking powder, baking soda, cinnamon, and salt then stir to mix.
3. In a medium bowl, stir together sour cream, melted butter, eggs and vanilla.
4. Add wet ingredients to dry ingredients and stir only enough to combine.
5. Fold in rhubarb.
6. Put batter in greased muffin tin and sprinkle with topping. Bake 18-22 minutes.