Rhubarb is one of the best fruits to bake with. Maybe it’s because it’s only in season for such a small window that I can’t get sick of it. Or maybe it’s its amazing not too sweet, tangy flavor and beautiful pink hue that draw me too. But one thing we know is that you all love rhubarb too. It’s one of our most requested recipes.You’re going to love these tender and moist almond rhubarb muffins with almond streusel to satisfy your rhubarb cravings this season.
And our cravings too 🙂
So what is rhubarb?
Let’s be honest…rhubarb is pretty weird. It looks a little bit like a celery stalk, but is generally a pink or red color. Even though rhubarb is often found in desserts, when it’s cooked it still retains a sour bite you find in cranberries or sour cherries. And please don’t eat it raw (it’s so gross). But when you cook it up with some sugar, bake it in a pie or tart, or fold it into some muffin batter like we did here, it’s so delicious. Sadly, it’s usually only in season for a short period of time between April and July.
When we spotted the first rhubarb stalk make it’s way into the grocery store about a month ago, we snatched him up to kick of rhubarb season with a killer recipe. What happened?
These perfect almond rhubarb muffins topped with a crunchy, buttery streusel.
How to make rhubarb almond muffins?
The almond muffins are made with butter, sugar, eggs, vanilla and almond extract and a combination of all purpose and almond flour. You could make these gluten free super easily by subbing out the all purpose flour for a gluten free blend!
The muffins themselves are sweet, impossibly moist, and tender with a crumb we simply couldn’t get over. Sofi and I couldn’t stop eating them and raving about the velvety texture. Don’t be alarmed if the batter doesn’t feel like you’re typical muffins batter. It’s not a runny or lumpy batter like many other muffin recipes because the base is creamed butter and sugar. This makes for a fluffy and airy batter that’s pretty thick. When you use an ice cream scoop to fill the tins, it pretty much retains it shape.
And now for the real start of the show. The tangy, slightly sour rhubarb is the perfect complement to the sweetness of the muffins and the streusel. But if you don’t have rhubarb on hand, sour cherries, cranberries, or another sour fruit would also go well with the almond muffins! That’s the best part about muffins: you can always tweak them for what you have on hand.
Go stock up on those rhubarb stalks while they’re still in season and make these Almond Rhubarb Muffins!
4 tablespoons unsalted butter, cut into small cubes
1/4 cup slivered almonds
Preheat oven to 350°F. Line a standard size muffin tin with 12 liners and set aside.
In a large bowl, sift together both flours, baking powder, and salt. Set aside.
In a standing mixer with paddle attachment, whisk together butter, oil, eggs, and sugar until light and fluffy, about 2 minutes. Add in both extracts and mix well.
Turn speed to low and add in flour mixture and chopped rhubarb. Do not over mix.
In a separate bowl make the streusel. Combine the flour, brown sugar, and white sugar until completely combined. Add in the butter and use a pastry cutter to combine until the mixture resembles coarse sand. Add in the slivered almonds.
Pour batter evenly into the prepared muffin tin. Top each with a spoonful or two of streusel. Bake for 20 minutes, or until cakes are lightly brown on the top and a toothpick inserted into the middle comes out clean. Allow to cool and sprinkle with powdered sugar or enjoy as is!
Looking for other rhubarb recipes while it’s still in season?