Zesty Rhubarb Almond Muffins

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 12
★★★★★
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Welcome to a delightful twist on classic muffins with these Zesty Rhubarb Almond Muffins. Perfect for when rhubarb's in season, these muffins bring together a tangy and nutty flavor profile that'll make your taste buds sing.

Ingredients for Zesty Rhubarb Almond Muffins

All-purpose flour forms the base of our muffin, providing structure. Almond flour is the secret to these muffins' tender and moist texture, while also adding a subtle nutty flavor. The sugar balances the tartness of rhubarb. Baking powder and baking soda ensure they rise beautifully. Salt enhances all the flavors. Melted butter gives richness. Buttermilk adds tang and keeps them moist. Eggs bind everything together. The vanilla extract is a must for depth of flavor. Orange zest provides a fresh, citrusy aroma. Rhubarb, diced, contributes a tart surprise in every bite. Lastly, sliced almonds bring a crunchy texture.

Tips & Tricks

  • Use fresh rhubarb for the best flavor; frozen can add extra moisture.
  • If you don’t have buttermilk, make a quick substitute with regular milk and a teaspoon of lemon juice or vinegar.
  • For an extra crunch, sprinkle some more sliced almonds on top before baking.

Serving Suggestions

These muffins pair wonderfully with a dollop of Greek yogurt and a drizzle of honey. For an afternoon treat, serve them with a hot cup of herbal tea. They also complement a cheese platter nicely for brunch gatherings.

Frequently Asked Questions

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute, but note that the texture may be slightly denser.
What can I use instead of almond flour?
Ground oats or additional all-purpose flour can be used, but the flavor will change slightly.
Can I freeze these muffins?
Absolutely! Wrap them individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for a quick defrost.

Zesty Rhubarb Almond Muffins Recipe Walkthrough

Start by preheating your oven to 350°F. While that's heating up, line a muffin tin with paper liners. This will make cleanup a breeze and prevent sticking.

In a large bowl, whisk together the dry ingredients: all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps; this will ensure even mixing later.

In another bowl, let's mix the wet ingredients. Combine the melted butter, buttermilk, eggs, vanilla extract, and orange zest. Whisk until everything is well incorporated.

Now, gradually add the wet ingredients to the dry ingredients. Mix gently until just combined. Be careful not to overmix; a few lumps are okay, and this will keep the muffins tender.

It's time to fold in the diced rhubarb and sliced almonds. Use a spatula for this step to ensure even distribution without overmixing the batter.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This will give them room to rise without spilling over.

Bake in the preheated oven for 20-25 minutes. To test for doneness, insert a toothpick into the center of a muffin. If it comes out clean, they're ready. Let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Why You'll Love This Recipe

  • A refreshing combination of tart rhubarb and sweet almonds.
  • Quick and easy prep, ready in under 30 minutes.
  • The orange zest adds a citrusy kick, elevating the flavor.
  • Perfect for breakfast, brunch, or a snack.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup almond flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
1/4 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 tbsp orange zest
1 1/2 cups rhubarb, diced
1/2 cup sliced almonds

Step-by-step Instructions

1. Preheat oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine melted butter, buttermilk, eggs, vanilla extract, and orange zest.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Fold in the diced rhubarb and sliced almonds.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

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