Rhubarb Crumb Muffins

My obsession with rhubarb continues – this week in muffin form. These muffins have the perfect amount of fruit and the crumb topping is heavenly! 

Crumb Topping:

• 1/2 cup flour
• 1/2 cup granulated sugar
• 3 tablespoons light brown sugar
• 1/2 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 1/4 teaspoon vanilla extract
• 4 tablespoons butter, cut into cubes
• 1/2 cup slivered almonds

For the Muffins:

• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 cup sour cream
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/2 cup canola oil
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups rhubarb, cut into 1/4″ pieces

1. Make the crumb topping – mix the flour, sugars, lemon zest, salt, and vanilla. Add the butter, with your hands work the butter into the flour mixture. Stir in the almonds and keep in the refrigerator until ready to use.

2. For the muffins – preheat oven to 350º. Line pans with 18 muffin papers. In a large bowl, whisk 2 3/4 cups flour, baking powder, salt, and baking soda. In a separate bowl, whisk sour cream, sugars, oil, eggs, and vanilla until well combined and add to the flour mixture. In a small bowl toss rhubarb in remaining 1/4 cup flour, stir into batter.

3. Divide batter among muffin liners, and sprinkle with crumb topping. Bake until golden brown, about 30 minutes – test with a toothpick. Let cool on a wire rack.

Recipe adapted from Saveur.