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.
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.
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.
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.