Rhubarb Muffins With Cardamom Crunch Topping

• FOR THE RHUBARB MUFFINS:
• 1 whole Large Egg
• 1/2 cups Milk
• 1/4 cups Vegetable Oil (I Like Canola)
• 1-1/2 cup All-purpose Flour
• 1/2 cups Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Nutmeg
• 1-1/2 cup Chopped Fresh Rhubarb
• FOR THE CARDAMOM CRUNCH TOPPING:
• 1/3 cups Raw Sugar
• 1/4 cups All-purpose Flour
• 1/2 teaspoons Cardamom
• 1/8 teaspoons Kosher Salt
• 2 Tablespoons Unsalted Butter, At Room Temperature (do Not Melt!)

1. Preheat oven to 400u0b0F. Spray a 12-count standard size muffin tin with nonstick spray.
2. For the muffins:
3. Mix egg, milk and oil in a small bowl. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Add the wet ingredients into the dry ingredients and stir. Do not over mix. Fold in the rhubarb. Spoon into muffin tin and let it rest a few minutes while you prepare the topping.
4. For the topping:
5. In a small bowl, mix together all of the topping ingredients, using a fork or rigid pastry blender to combine. You are aiming for some pea-sized pieces of crunchy topping. Sprinkle mixture evenly over muffin batter.
6. Place pan in the preheated oven and bake until golden, about 18 to 20 minutes. Remove pan from the oven and set it on a rack. Let muffins rest in the pan for 5 minutes before removing them to a wire rack to cool. Serve warm or at room temperature. The muffins are best the day they are baked, as that is when the topping is the crunchiest.

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Taken from tastykitchen.com/recipes/breads/rhubarb-muffins-with-cardamom-crunch-topping/ (may not work)