These rhubarb muffins are moist, slightly tart, and perfect for spring. The sweet crumb topping complements the tangy rhubarb beautifully.

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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, mix together the granulated sugar, brown sugar, melted butter, sour cream, vanilla extract, and egg until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined.
Fold in the chopped rhubarb.
Divide the batter evenly among the prepared muffin cups.
To make the crumb topping, mix brown sugar, flour, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over each muffin.
Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.