Rhubarb Muffins with Sour Cream: Tender

Instructions:

1. Wash the rhubarb stalks and pat them dry. Slice them into small, uniform 1/4-inch cubes.
2. Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
3. In a separate bowl, beat the egg, sour cream, oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry; stir with a spatula until just combined.
5. Gently fold in the rhubarb pieces until they are coated in batter.
6. Divide the batter evenly among 6 lined muffin cups, filling them about 2/3 full.
7. In a small bowl, pinch the crumble ingredients (flour, brown sugar, butter, cinnamon) together with your fingers until pea-sized clumps form.
8. Sprinkle the crumble generously over each muffin.
9. Bake at 375°F (190°C) for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.