Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 cup sour cream or plain Greek yogurt
- 1/4 cup milk
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups diced rhubarb
For the Streusel topping:
- 3 tablespoons butter, melted
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
Preheat oven to 400°F and line a muffin tin with 12 muffin liners.
Stir together 3 tablespoons brown sugar and diced rhubarb in a small bowl, set aside.
Whisk together flour, sugar, baking powder, cinnamon, and salt in a large bowl. Set aside.
Beat together melted butter, sour cream, milk, eggs, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir together. Do not overmix, there should still be streaks of flour. Gently stir in the rhubarb.
Divide the batter between the muffin tins, and then top with the streusel.
Bake at 400°F for 5 minutes. Then, without opening the oven, turn the heat down to 350°F and bake for 12-15 more minutes or until a toothpick inserted comes out clean.
Enjoy!
