Rhubarb Muffins with Streusel

Preheat the oven to 375°F.

Chop the rhubarb and set it aside. Place muffin wrappers in every other muffin cup of two 12-cup muffin tins.**

In a large bowl, whisk the flour, baking powder, baking soda, and salt. Make a well in the center.

In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil , eggs, and vanilla extract.

Make the streusel: In a small bowl, mix the sugar, all-purpose flour, and cinnamon. Cut the butter into small pieces, then use your fingers to rub it into the dry ingredients until well distributed and crumbles form.

Pour the wet ingredients for the batter (Step 4) into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.

Add the rhubarb and fold it in with a spatula, taking care not to overwork the batter. (If desired, you can store the batter up to 24 hours before baking.)

Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. Sprinkle the tops with the streusel.

Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 30 minutes to 1 hour). The muffins are best eaten the day they are made, but they store very well in an airtight container in the refrigerator and last up to 1 week.