Rhubarb Muffins with Greek Yogurt

Instructions:

1. Wash and dry the rhubarb stalks thoroughly, dice them into small, uniform 1/4 inch pieces, and toss with one tablespoon of the flour from the batter list to prevent sinking.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. In a separate medium bowl, beat the eggs, yogurt, oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until no streaks of flour remain.
5. Gently fold in the flour-coated rhubarb pieces.
6. Scoop the batter into lined muffin tins, filling each nearly to the top, and top with a pinch of the cinnamon streusel.
7. Bake at 375°F (190°C) for 18-22 minutes, removing once a toothpick inserted into the center comes out clean or with a few moist crumbs.