Rhubarb Muffins with Almond Streusel | Saveur

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
• 1⁄4 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