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Six muffins topped with granola and sliced almonds in a tin, surrounded by pink paper liners and a bowl of granola on a marble surface.

Rhubarb Muffins with Almond Streusel

Cook Time:
20 Minutes
Difficulty:
Easy
Serves Up To:
12 Servings

Nutrition Information

Calories
190
Total Fat
0g
Total Carbohydrates
30g
Cholesterol
25mg
Sodium
120mg
Dietary Fiber
<1g
Sugars
19g
Protein
3g

Ingredients

Muffins:

  • ½ cup Vanilla Yogurt
  • 3 Tbsp. butter, melted and divided
  • 2 Tbsp. vegetable oil
  • 1 large egg
  • 1 cup brown sugar, divided
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup fresh or frozen rhubarb, diced, thawed if frozen

Almond Streusel:

  • ⅛ tsp. ground nutmeg
  • ½ tsp. ground cinnamon
  • ¼ cup sliced almonds

Directions

    Muffins

    1. Preheat oven to 350°F. Prepare a standard 12 cup muffin tin with paper liners.

    2. In a medium bowl, whisk yogurt, 2 tablespoons butter, oil and egg.

    3. 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.

    Almond Streusel

    1. In a small bowl, stir ¼ cup brown sugar, nutmeg, cinnamon, 1 tablespoon butter and almonds. Spoon mixture over the batter.

    2. 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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