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.
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Cooking tools:
- Muffin tin
- Oven
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- 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
- Unsalted butter, for greasing
- 3 cups flour, plus more for pan
- 2 tsp. baking powder
- 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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