Description
Soft and moist rhubarb almond muffins filled with tart rhubarb and warm almond flavor. These easy homemade muffins are perfect for breakfast, snacks, or dessert and feature a tender crumb with a lightly crunchy almond topping.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 2 eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 teaspoon almond extract
- 1 1/2 cups chopped rhubarb
- 1/4 cup sliced almonds
- Optional coarse sugar for topping
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the eggs, melted butter, milk, and almond extract.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Carefully fold in the chopped rhubarb without overmixing the batter.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle sliced almonds and optional coarse sugar over the tops of the muffins.
- Bake for 18 to 22 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving.
Notes
- Frozen rhubarb can be used after thawing and draining well.
- Do not overmix the batter to keep the muffins soft and fluffy.
- Strawberries make a delicious addition for a strawberry-rhubarb variation.
- White chocolate chips add extra sweetness and richness.
- Vanilla extract can replace almond extract for a milder flavor.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze muffins for up to 2 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
