Rhubarb Muffins with Almond Streusel
Serves Up To:
½ cup Vanilla Yogurt
3 Tbsp. butter, melted and divided
2 Tbsp. vegetable oil
1 large egg
1 cup brown sugar, divided
1¼ cup Blue Diamond Almond Flour
½ tsp. baking soda
¼ tsp. salt
1 cup fresh or frozen rhubarb, diced, thawed if frozen
⅛ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ cup sliced almonds
Preheat oven to 350°F. Prepare a standard 12 cup muffin tin with paper liners.
In a medium bowl, whisk yogurt, 2 tablespoons butter, oil and egg.
In a large bowl, stir ¾ cup brown sugar, almond flour, baking soda and salt together. Pour the wet ingredients into the dry and fold until just combined. Fold in rhubarb, then divided batter into the prepared muffin tin, filling about ⅔ full.
In a small bowl, stir ¼ cup brown sugar, nutmeg, cinnamon, 1 tablespoon butter and almonds. Spoon mixture over the batter.
Bake 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Allow to cool in pan for about 10 minutes, then serve.
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