Rhubarb Muffins Recipe: Tender Crumb with Oat Topping in 35 Minutes

Instructions:

1. Heat the oven. Preheat your oven to 200°C (400°F). Prepare a 12 cup standard muffin tin with paper liners or non stick spray. Note: A hot oven is crucial for that initial burst of steam that makes muffins tall.
2. Coat the fruit. Toss the 200g of diced rhubarb with 1 tablespoon of the measured flour until every piece is lightly dusted. Note: This prevents the fruit from sinking to the bottom of the cups.
3. Mix dry ingredients. In a large mixing bowl, whisk together the remaining flour, 150g brown sugar, 1 tsp baking powder, 0.5 tsp baking soda, 0.5 tsp salt, and 1 tsp cinnamon.
4. Whisk wet ingredients. In a separate medium bowl, whisk the 240g sour cream, 115g melted butter, egg, and 1 tsp vanilla extract until the mixture is smooth and velvety.
5. Combine the mixtures. Pour the wet mixture into the dry ingredients. Use a silicone spatula to fold the batter just until no white streaks of flour remain. Note: Over mixing will lead to tough, rubbery muffins.
6. Create the streusel. In a small bowl, combine 25g rolled oats, 2 tbsp brown sugar, 1 tbsp flour, and 1 tbsp cold cubed butter until the mixture looks like coarse sand.
7. Fill the tins. Divide the batter evenly among the 12 muffin cups. They should be about three quarters full.
8. Top and bake. Sprinkle the oat streusel over the batter. Bake for 20 minutes until the tops are golden and a toothpick comes out clean.
9. Cool properly. Let the muffins sit in the tin for 5 minutes until they are firm enough to move, then transfer to a wire rack. > Chef's Tip: If you want an even deeper flavor, try browning the butter before melting it. Let it sizzle in a pan until it smells nutty and turns golden brown, then cool it before adding to the sour cream. It adds an artisanal touch that is truly special.