12 oz. rhubarb (about 2 medium stalks), cut into 1⁄4" pieces
Instructions
For 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.
For 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 Greek yogurt, both sugars, oil, eggs, and vanilla extract; 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.
Notes
The original recipe says it yields 18 muffins, but I was only able to get 12 out of my batter. If you wish to make your muffins a bit smaller than mine, then I am sure you can get 18 out of this batter.
Here's the link to the original recipe as promised: http://www.saveur.com/article/Recipes/Rhubarb-Muffins-with-Almond-Streusel
Recipe by sprinkles and sauce at https://sprinklesandsauce.com/rhubarb-muffins-almond-streusel/