Rhubarb Muffins

Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.

Ingredients :

Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
Stir just until moistened. Do not overmix.
Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.
Bake for 16 to 19 minutes or until a toothpick comes out clean.
Remove from muffin pan and cool completely on a baking rack.