•12 ounces rhubarb (approximately 2 medium stalks) cut into ¼" pieces
Instructions
For the Streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
Preheat oven to 350 degrees.
For the Muffins: Grease and flour muffin pans; set aside. Whisk together 2¾ cups flour, baking powder, salt, and baking soda in a large bowl; set aside. In another bowl, whisk together sour cream, both sugars, oil, eggs, and vanilla seeds; pour mixture over dry ingredients and whisk until just combined. In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place batter in muffing cups, break streusel up into medium-size clumps and sprinkle evenly over muffins. Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.
Recipe by Tout va bien! (tm) at https://christymajors.com/sundaysupper-rhubarb-muffins-with-almond-streusel/