Almond Rhubarb Muffins with Almond Streusel

Looking for your new favorite spring muffin recipe? We gotcha covered. These Almond rhubarb muffins are tender, moist and packed with chunks of rhubarb. YUM


for the muffins

for the streusel


  1. Preheat oven to 350°F. Line a standard size muffin tin with 12 liners and set aside.
  2. In a large bowl, sift together both flours, baking powder, and salt. Set aside.
  3. 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.
  4. Turn speed to low and add in flour mixture and chopped rhubarb. Do not over mix.
  5. 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.
  6. 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!