Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast.
Ingredients
For the Streusel
- 1⁄2 cup flour
- 1⁄2 cup sugar
- 2 tbsp. packed light brown sugar
- 1⁄2 tsp. lemon zest
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. almond extract
- 4 tbsp. unsalted butter, cubed
- 1⁄2 cup chopped almonds
For the Muffins
- Unsalted butter, for greasing
- 3 cups flour, plus more for pan
- 2 tsp. baking powder
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. baking soda
- 1 cup sour cream
- 1 cup sugar
- 1⁄2 cup packed light brown sugar
- 1⁄2 cup canola oil
- 2 eggs, lightly beaten
- 1 vanilla bean, seeds scraped and reserved
- 12 oz. rhubarb (about 2 medium stalks), cut into 1/4" pieces
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Instructions
Step 1
Make 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.
Step 2
Make the muffins: Heat oven to 350°. Grease and flour muffin pans; set aside. Whisk together 2 3⁄4 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 cup batter in muffin cups, break streusel up into medium-sized 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.
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