Rhubarb Almond Muffins

Almond and rhubarb muffins
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
12 muffins


  • 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


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

142 Calories
5g Fat
21g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 142
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Cholesterol 16mg 5%
Sodium 248mg 11%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 2%
Total Sugars 8g
Protein 2g 5%
Vitamin C 1mg 1%
Calcium 61mg 5%
Iron 1mg 5%
Potassium 77mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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