Almond Rhubarb Muffins with Almond Streusel

5 from 1 review


for the muffins

  • 1 1/2 cup all-purpose flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup salted butter, room temperature
  • 3 tablespoons vegetable (or canola) oil
  • 2 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup chopped rhubarb

for the streusel

  • 1/2 cup all purpose flour
  • 4 tablespoons white sugar
  • 4 tablespoons brown sugar
  • pinch of salt
  • 4 tablespoons unsalted butter, cut into small cubes
  • 1/4 cup slivered almonds


  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!