Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3/4 cup (150g) Granulated sugar
  • 2 tsp (10g) Baking powder
  • 1/2 tsp (3g) Salt
  • 1 tsp (2g) Ground cinnamon
  • 1/2 cup (120g) Sour cream
  • 1/2 cup (120ml) Whole milk
  • 1/2 cup (113g) Unsalted butter, melted and cooled
  • 1 large Egg
  • 1 tsp (5ml) Vanilla extract
  • 1 1/2 cups (225g) Fresh rhubarb, finely diced
  • 1/2 cup (100g) Brown sugar, packed
  • 1 tbsp (8g) Ground cinnamon
  • 3 tbsp (42g) Unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and 1 tsp cinnamon until smooth.
  2. In a separate bowl, whisk together melted butter, sour cream, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined.
  3. Gently fold in the diced rhubarb. Spoon the batter into muffin cups, filling them about 3/4 full. In a small bowl, use a fork to rub cold butter into brown sugar and 1 tbsp cinnamon until coarse crumbs form. Sprinkle a tablespoon of streusel over each muffin.
  4. Bake for 18–22 minutes until the edges pull slightly from the liners, the tops are mahogany-colored, and a toothpick inserted into the center comes out clean.