Almond Rhubarb Muffins With Almond Streusel Recipes

ALMOND RHUBARB MUFFINS WITH ALMOND STREUSEL

Almond Rhubarb Muffins with Almond Streusel image

Provided by Sofi | Broma Bakery

Number Of Ingredients 17

Ingredients

1 1/2 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup salted butter, room temperature
3 tablespoons vegetable (or canola) oil
2 large eggs, room temperature
1 cup granulated sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup chopped rhubarb
1/2 cup all purpose flour
4 tablespoons white sugar
4 tablespoons brown sugar
pinch of salt
4 tablespoons unsalted butter, cut into small cubes
1/4 cup slivered almonds

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!

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