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Assemble ingredients.
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Preheat oven to 400°. Grease 12 muffin cups.
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For Muffins: In large bowl, combine first nine (9) ingredients. Mix well. Make a well in the center of the ingredients.
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In separate bowl, combine the egg, vanilla, sour milk, orange juice, and cooking oil. Mix well. Pour into well in dry ingredients. Mix only to barely combine dry ingredients. Do not overmix.
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Gently fold in rhubarb. Spoon batter into muffin cups, filling each about ¾ full.
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For Streusel Topping: Mix flour, brown sugar, pecans, and cinnamon together in small bowl. Cut in butter until mixture resembles coarse crumbs.
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Distribute streusel mixture evenly between the muffins.
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Bake muffins for about 18 minutes, or until muffins spring back to a light touch. Let muffins stand in baking tin for 5-7 minutes then carefully remove them and transfer them to a wire rack to finish cooling.