Rhubarb Streusel Muffins

Lovely muffins!

• Ready In: 35 mins
• Yields: 18 muffins

Ingredients

• 1⁄2 cup butter, softened
• 1  cup  packed brown sugar
• 1⁄2 cup sugar
• 1  egg
• 2  cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1  cup sour cream
• 3  cups  chopped fresh rhubarb or 3  cups  chopped frozen rhubarb, thawed

• Topping

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

Directions

1. In a mixing bowl, cream butter and sugars. Add egg; beat well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb. Fill paper-lined or greased muffin cups three-fourths full.
2. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.