Almond Rhubarb Muffins With Almond Streusel Recipes

ALMOND RHUBARB MUFFINS WITH ALMOND STREUSEL

Steps:

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

RHUBARB STREUSEL MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in rhubarb. , Fill paper-lined or greased muffin cups three-fourths full. For topping, combine the pecans, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. , Bake until a toothpick inserted in the center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Serve warm.