Rhubarb Muffins with Almond Streusel Topping

slightly adapted from Saveur and More Than Burnt Toast

Streusel:

½ cup flour

½ cup sugar

2 tablespoons packed light brown sugar

½ teaspoon lemon zest

½ teaspoon kosher salt

¼ teaspoon almond extract

4 tablespoon unsalted butter, grated

½ cup chopped almonds

Muffins:

Unsalted butter, for greasing

3 cups flour, plus more for pan

2 teaspoons baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

1 cup sour cream

1 cup sugar

½ cup packed light brown sugar

½ cup canola oil

2 eggs, lightly beaten

1 vanilla bean, seeds scraped and reserved

½ teaspoon almond extract

12 oz. rhubarb (about 2 medium stalks), cut into quarter inch pieces

Make the streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Grate butter into mixture using large box grater. With your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.

Make the muffins: Heat oven to 350°. Grease and flour muffin pans or use muffin liners; set aside. Whisk together 2 ¾ 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, almond extract 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.