Cinnamon-Rhubarb Muffins

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4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly

1 tsp. pure vanilla extract

1 tsp. ground cinnamon

2-1/2 tsp. baking powder

3/4 cup granulated sugar

1/2 tsp. kosher salt

3 Tbs. granulated sugar

1/2 tsp. ground cinnamon

2 large eggs

1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

1/2 tsp. baking soda

9 oz. (2 cups) all-purpose flour

1 cup sour cream

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