Rhubarb Muffins with Almond Streusel

RHUBARB MUFFINS WITH ALMOND STREUSEL
Rhubarb Muffins
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. Get the recipe for Rhubarb Muffins »Matt Taylor-Gross

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.

Rhubarb Muffins with Almond Streusel
Sour cream and lemon zest bolster the tartness of rhubarb in these muffins while vanilla seeds, brown sugar, and a crispy almond topping mellow its edge.
Yield: makes about 18 muffins

For the Streusel

  • 12 cup flour
  • 12 cup sugar
  • 2 tbsp. packed light brown sugar
  • 12 tsp. lemon zest
  • 12 tsp. kosher salt
  • 14 tsp. almond extract
  • 4 tbsp. unsalted butter, cubed
  • 12 cup chopped almonds

For the Muffins

  • Unsalted butter, for greasing
  • 3 cups flour, plus more for pan
  • 2 tsp. baking powder
  • 12 tsp. kosher salt
  • 14 tsp. baking soda
  • 1 cup sour cream
  • 1 cup sugar
  • 12 cup packed light brown sugar
  • 12 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

Instructions

  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.
  2. Make the muffins: Heat oven to 350°. Grease and flour muffin pans; set aside. Whisk together 2 34 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.