Rhubarb Lavender Streusel Muffins

Adapted from: Food52.com

Serving size: 12

Streusel:

• 1/4cup all purpose flour
• 2tablespoons brown sugar
• 1teaspoon lemon zest
• Pinch of salt
• 1 1/2tablespoons unsalted butter, melted

Muffins:

• 1/2cup granulated sugar
• 5teaspoons dried lavender
• 1cup all-purpose flour
• 3/4cup white whole wheat flour
• 1teaspoon baking powder
• 1/2teaspoon baking soda
• 1/4teaspoon salt
• 6ounces plain Greek yogurt
• 2teaspoons lemon zest
• 1egg
• 1teaspoon vanilla extract
• 6tablespoons unsalted butter, melted
• 1-1 1/2cups diced rhubarb

Directions: 

1. In a small bowl, stir together flour, sugar, zest, and salt. Stir in butter until crumbly. Set aside.
2. Preheat oven to 400° F.
3. Place sugar and lavender in food processor; pulse 30 to 60 seconds (pulse longer for a more intense lavender flavor). Sift through strainer into medium bowl to remove any large pieces of lavender.
4. Add flour, baking powder, baking soda and salt until well-combined.
5. In a small, whisk together melted and slightly cooled butter, yogurt, zest, egg and vanilla. Make well in center of dry mixture; pour in wet mixture. Stir until just combined. Fold in diced rhubarb. Divide evenly between muffin cups and sprinkle with streusel.
6. Bake 20 to 25 minutes until golden brown or toothpick inserted in the center comes out clean.