Rhubarb Streusel Muffins

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup sour cream
• 3 cups chopped fresh or frozen rhubarb, thawed

Topping

• 1/2 cup chopped pecans
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon cold butter

Instructions

1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb.
2. Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
3. Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.