rhubarb almond muffin with crumb topping
Rhubarb is one of the first harvests from my garden and is perfect for use in baked goods. In these muffins, the tart flavor of the rhubarb is paired with the nutty notes of almond in a delicious combination. While optional, the crumb topping adds a delicious crunch, contrasting with the soft muffin beneath. Taking only 20 minutes to bake, these muffins are perfect for a spring morning breakfast.
– The Recipe –
Rhubarb Muffins
prep time:10
total time:30
makes: 12 muffins
Ingredients
Muffin Batter
- 3/4 c sugar
- 3 eggs
- 3/4 c yogurt
- 1/4 c vegetable oil
- 2 c flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1/1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 c rhubarb
Crumb Topping
- 1/8 c butter
- 1/8 c sugar
- 1/8 c oats
- 1 tbsp almond paste
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Mix the crumb topping by melting the butter and combining with the other ingredients until just combined. Set aside for later use.
- In a large bowl mix together the sugar, eggs, yogurt, and oil until well combined.
- Add in the flour, salt, extracts, baking powder and soda. Whisk until the batter is just barely combined.
- Slice the rhubarb and add it to the batter and stir to just combine.
- Grease a muffin tin and scoop batter in, filling almost to the top of the tins and sprinkle the crumb topping on the top.
- Bake for about 20 minutes until golden brown.
- One baked, remove them from the muffin tray and allow to cool on wire rack.
- Enjoy!
Apricity 