Rhubarb Muffins with Almond Streusel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Muffins, Quick Breads
Cuisine: American
Serves: 18
Ingredients
  • •For Streusel:
  • •1/2 cup flour
  • •1/2 cup sugar
  • •2 tbsp. packed light brown sugar
  • •1/2 teaspoon lemon zest
  • •1/2 teaspoon kosher salt
  • •1/4 teaspoon almond extract
  • •4 tablespoons unsalted butter, cubed
  • •1/2 cup chopped almonds
  • •For the Muffins:
  • •Unsalted butter for greasing
  • •3 cups flour, plus more for pan
  • •2 teaspoon baking powder
  • •1/2 teaspoon kosher salt
  • •1/4 teaspoon baking soda
  • •1 cup sour cream
  • •1 cup sugar
  • •1/2 cup packed light brown sugar
  • •1/2 cup canola oil
  • •2 eggs lightly beaten
  • •1 vanilla bean, seeds scraped and reserved
  • •12 ounces rhubarb (approximately 2 medium stalks) cut into ¼" pieces
Instructions
  1. For the Streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Add butter and using your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
  2. Preheat oven to 350 degrees.
  3. For the Muffins: Grease and flour muffin pans; set aside. Whisk together 2¾ cups flour, baking powder, salt, and baking soda in a large bowl; set aside. In another bowl, whisk together sour cream, both sugars, oil, eggs, and vanilla seeds; pour mixture over dry ingredients and whisk until just combined. In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place batter in muffing cups, break streusel up into medium-size clumps and sprinkle evenly over muffins. Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.
Recipe by Tout va bien! (tm) at https://christymajors.com/sundaysupper-rhubarb-muffins-with-almond-streusel/