Almond extract scents these rhubarb almond muffins. Loaded with diced rhubarb, they’re a nice morning muffin, easy to make in about 30 minutes.
Preparation Details
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 12
Ingredients
- 1/3 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1/4 cup white sugar, plus more for sprinkling tops
- 1/4 cup lightly packed brown sugar
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups diced rhubarb
Steps
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Whisk milk, oil, egg, white sugar, brown sugar, and almond extract together in a bowl. Whisk flour, baking powder, and salt together in a separate bowl. Make a well in the center; pour in the milk mixture and stir until just combined. Fold in rhubarb. Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Sprinkle the tops with sugar while hot.
