Honey Almond Rhubarb Muffins

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 12
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If you're on the hunt for a delightful treat that combines the unique tang of rhubarb with the comforting sweetness of honey and almonds, these Honey Almond Rhubarb Muffins are your answer. Perfect for springtime snacking or as a charming addition to your brunch menu, they’re as satisfying to make as they are to eat.

Ingredients for Honey Almond Rhubarb Muffins

The star of this recipe is undoubtedly the rhubarb. With its tartness, it pairs beautifully with the natural sweetness of honey, creating a balanced flavor profile. The combination of all-purpose flour and almond flour gives these muffins a tender crumb and a hint of nuttiness. Butter provides richness, while sliced almonds add a delightful crunch. A little baking powder and baking soda ensure a nice rise, and a pinch of salt enhances all the flavors. Vanilla extract adds a subtle sweetness that complements the honey perfectly. Eggs bring everything together, and a splash of milk ensures the batter is just the right consistency.

Tips & Tricks

  • Use fresh rhubarb for the best flavor and texture.
  • If you prefer a sweeter muffin, add a tablespoon of sugar to the dry ingredients.
  • To avoid sinking rhubarb, toss the diced pieces in a teaspoon of flour before folding into the batter.

Serving Suggestions

These muffins are delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. They also pair wonderfully with a tart fruit compote or a simple spread of butter.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes, just be sure to thaw and drain it well to avoid excess moisture in the batter.
Can I substitute almond flour?
If almond flour is unavailable, you can use additional all-purpose flour, though it will slightly alter the flavor and texture.
How do I store these muffins?
Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Honey Almond Rhubarb Muffins Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). This ensures it's hot and ready when your batter is done. Grab a muffin tin and line it with paper liners to prevent sticking.

In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, almond flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly throughout the flour.

In a separate bowl, beat the honey and melted butter until smooth. Add in the eggs and vanilla extract, mixing well to incorporate everything. This wet mixture should be smooth and well combined.

Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. You don't want to overmix here, as it can make the muffins tough. Once mixed, fold in the diced rhubarb and sliced almonds gently.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising. Pop them into the preheated oven and bake for 18-20 minutes. You'll know they're done when a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. They’ll cool completely there without getting soggy bottoms.

Why You'll Love This Recipe

  • Balances sweet and tart flavors brilliantly.
  • Uses wholesome ingredients for a guilt-free indulgence.
  • Quick and easy to prepare, perfect for a weekend baking project.
  • Great way to use up seasonal rhubarb.

Ingredients

1 cup diced rhubarb
1/2 cup honey
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup unsalted butter, melted
1/2 cup sliced almonds
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
2 large eggs
1/4 cup milk

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, beat together honey, melted butter, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Gently fold in the diced rhubarb and sliced almonds.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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