Rhubarb Almond Muffins Recipes
ALMOND RHUBARB MUFFINS WITH ALMOND STREUSEL
Provided by Sofi | Broma Bakery
Number Of Ingredients 17
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 MUFFINS
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
Provided by Freya
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
- In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
- Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g
EASY RHUBARB MUFFINS
Since I collect muffin recipes as well as rhubarb recipes, this one was a real find! These muffins are good either for breakfast with butter or as a dessert topped with whipped cream.
Provided by Taste of Home
Time 30m
Yield 15 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. Pour into greased or paper-lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake until a toothpick inserted in the middle comes out with moist crumbs, 15-18 minutes.
Nutrition Facts :
More about "rhubarb almond muffins recipes"
RHUBARB-ALMOND MUFFINS - COUNTRY LIVING
From countryliving.com
Cuisine AmericanEstimated Reading Time 1 minServings 16Calories 252 per serving
- Heat oven to 375 degrees F. Lightly coat sixteen 2 1/2-inch muffin-pan cups with cooking spray.
- In a large bowl, combine flour, almonds, baking powder, baking soda, nutmeg, salt, and cinnamon.
- In a medium bowl with mixer on medium speed, beat brown sugar, buttermilk, oil, egg, and vanilla until combined.
RHUBARB ALMOND MUFFINS - ISLAND BAKES
From island-bakes.com
Cuisine AmericanTotal Time 28 minsCategory Muffins & SconesCalories 162 per serving
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder. Whisk in the melted butter, eggs, and buttermilk, until combined and no dry streaks remain. Fold in the chopped rhubarb.
- Scoop the dough into the prepared muffin tin, filling about 3/4 full. Sprinkle coarse sugar and slivered almonds over the tops of the muffins.
- Place in the preheated oven and bake for 20-22 minutes, or until springy to the touch and a toothpick inserted in the center comes out with a few clinging crumbs. Let cool for 5 minutes before removing from the pan. Serve warm.
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