Ingredients:

  • 2 cups (250g) All-purpose flour
  • 3/4 cup (150g) Granulated sugar
  • 2 tsp (10g) Baking powder
  • 1/2 tsp (3g) Baking soda
  • 1/2 tsp (3g) Salt
  • 1 cup (240g) Full-fat sour cream
  • 2 Large eggs
  • 1/2 cup (120ml) Vegetable oil
  • 1 tsp (5ml) Pure vanilla extract
  • 1 1/2 cups (225g) Fresh rhubarb, diced
  • 1 tbsp (8g) All-purpose flour
  • 1/2 cup (65g) All-purpose flour
  • 1/2 cup (100g) Brown sugar, packed
  • 1 tsp (2g) Ground cinnamon
  • 4 tbsp (56g) Cold unsalted butter, cubed

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a small bowl, toss diced rhubarb with 1 tablespoon of flour until coated.
  2. In a large bowl, whisk together sour cream, eggs, oil, and vanilla extract until the mixture is smooth.
  3. Sift the flour, granulated sugar, baking powder, baking soda, and salt into the wet ingredients. Gently fold together with a spatula until no dry flour streaks remain.
  4. Gently fold the flour-coated rhubarb pieces into the batter, ensuring even distribution without overmixing.
  5. Divide batter evenly among 12 liners. Top each muffin with a pinch of crumbled streusel (made by mixing the streusel ingredients). Bake for 18-22 minutes until the tops are mahogany-colored and a toothpick comes out clean.