Rhubarb Muffins with Sour Cream

Instructions:

1. Preheat oven to 375°F (190°C). In a medium bowl, whisk together the 250g flour, 150g sugar, baking powder, baking soda, and salt.
2. In a separate large bowl, beat the eggs, then stir in the sour cream, melted butter, and vanilla extract until the mixture is velvety and combined.
3. Pour the dry ingredients into the wet ingredients. Using a spatula, stir just until no streaks of flour remain; do not overmix.
4. Gently fold in the diced rhubarb until evenly distributed.
5. Divide the batter equally among 12 lined muffin cups.
6. In a small bowl, combine the 65g flour, brown sugar, and cinnamon. Rub the cold cubed butter into the mixture with fingers or a fork until crumbly, then sprinkle a generous tablespoon over each muffin.
7. Bake for 18–22 minutes until the tops are deep mahogany-gold and a toothpick inserted into the center comes out clean.
8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.