Almond-Kissed Rhubarb Muffins
Almond-Kissed Rhubarb Muffins bake up tender and fragrant, with a gentle almond aroma that complements pockets of tart, juicy rhubarb. The crumb is soft yet sturdy with lightly caramelized tops and a sprinkle of sugar for a delicate crunch. Ideal for a spring breakfast, brunch, or a cozy afternoon snack with coffee or tea.
- Prep10 mins
- Cook20 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line the cups with paper liners.
- 2
Whisk the milk, oil, egg, white sugar, brown sugar, and almond extract together in a bowl. In a separate bowl, whisk the flour, baking powder, and salt. Make a well in the center; pour in the milk mixture and stir until just combined. Fold in the rhubarb. Spoon the batter into the prepared muffin cups, filling each 3/4 full.
- 3
Bake in the preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Sprinkle the tops with sugar while hot.
- Calories 131.95 kcal Moderate
- Protein 2.82 g Low Source
- Carbs 18.27 g Moderate
- Total Fat 5.17 g Moderate
- Saturated Fat 0.87 g Low Source
- Trans Fat 0.01 g High
- Cholesterol 19.92 mg Moderate
- Sodium 23.17 mg Low Source
- Fiber 1.11 g Low Source
- Sugar 4.97 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 60.87 mg Low Source
- Iron 0.98 mg Low Source
- Potassium 55.63 mg Low Source
- Vitamin A 9.82 mcg_rae Low Source
- Vitamin C 0.02 mg Low Source
- Vitamin D 0.23 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten