Rhubarb Cinnamon Muffin in 35 Minutes

Instructions:

1. Wash and dry the rhubarb stalks thoroughly, then dice them into consistent 1/4 inch pieces.
2. Toss the diced rhubarb with 1 tablespoon of the measured flour from the batter list until lightly coated and set aside.
3. In a large bowl, whisk together the remaining flour, sugar, baking powder, cinnamon, and salt until no clumps remain.
4. In a medium bowl, whisk the Greek yogurt, eggs, oil, milk, and vanilla extract until the mixture is smooth and emulsified.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
6. Gently fold in the floured rhubarb pieces until evenly distributed.
7. In a small bowl, rub the cold butter into the streusel ingredients (flour, sugar, cinnamon) using fingertips or a fork until the mixture resembles coarse wet sand.
8. Fill each muffin liner about 2/3 full and spoon a generous teaspoon of cinnamon streusel over the top of each muffin, pressing very lightly.
9. Bake in a preheated oven for 20 minutes.