The muffins themselves came out fantastic. If I make them again, I will be using a little more butter and brown sugar, and a little less white sugar, for the streusel. (And I won't chop the almonds so fine!)
Rhubarb Muffins with Almond Streusel
Sour cream and lemon zest support tart rhubarb in these muffins while vanilla seeds and brown sugar mellow its edge. A crunchy almond streusel plays off the crisp stalks and adds a nutty contrast.
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Credit: Maxime Iattoni
INGREDIENTS
For the streusel:½ cup flour
½ cup sugar
2 tbsp. packed light brown sugar
½ tsp. lemon zest
½ tsp. kosher salt
¼ tsp. almond extract
4 tbsp. unsalted butter, cubed
½ cup chopped almonds
For the muffins:
Unsalted butter, for greasing
3 cups flour, plus more for pan
2 tsp. baking powder
½ tsp. kosher salt
¼ tsp. baking soda
1 cup sour cream
1 cup sugar
½ cup packed light brown sugar
½ cup canola oil
2 eggs, lightly beaten
1 vanilla bean, seeds scraped and reserved
12 oz. rhubarb (about 2 medium stalks), cut into ¼" pieces
INSTRUCTIONS
1. Make 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. Make the muffins: Heat oven to 350°. Grease and flour muffin pans; set aside. Whisk together 2 ¾ 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 cup batter in muffin cups, break streusel up into medium-sized 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.
Ratings & Reviews (1)
Rhubarb Muffins with Almond Streusel
Reviewed by MARISAPALOMA on
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The muffins themselves came out fantastic. If I make them again, I will be using a little more butter and brown sugar, and a little less white sugar, for the streusel. (And I won't chop the almonds so fine!)
Rating:
