Springtime just means "rhubarb" to me. It brings back memories of visiting my grandparents during my childhood. Grandma made the absolute best rhubarb pie! My mom makes a mean rhubarb pie, also, but there are stories attached to Grandma's that make me smile. I was the official "pie watcher". I was given the job of sitting on the porch swing and watching the pies, that were sitting on the railing, cool. I thought it was a very important job....it was only recently, that I figured out that I must have done something to "get that job". That must have been when my love affair with rhubarb began!
My love of rhubarb has never weakened...in fact, today, I had wonderful Challah French Toast with a fresh fruit compote...and what was the fruit? Rhubarb!! I was a happy girl.
Naturally, when I saw the recipe for Rhubarb Muffins with Almond Streusel Topping posted by Val at More Than Burnt Toast, I knew I would be making them. That post was followed by one from Monique at La Table De Nana who made the muffins with strawberries and suggested that the chef should add just a bit of almond extract to the batter....and, I did.
We enjoyed the muffins. They were the perfect sweetness...subtly sweet and just right to enjoy with a cup of tea.
Rhubarb Muffins with Almond Streusel Topping
slightly adapted from Saveur and More Than Burnt Toast
½ cup flour
½ cup sugar
2 tablespoons packed light brown sugar
½ teaspoon lemon zest
½ teaspoon kosher salt
¼ teaspoon almond extract
4 tablespoon unsalted butter, grated
½ cup chopped almonds
Unsalted butter, for greasing
3 cups flour, plus more for pan
2 teaspoons baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
1 cup sour cream
1 cup sugar
½ cup packed light brown sugar
½ cup canola oil
2 eggs, lightly beaten
1 vanilla bean, seeds scraped and reserved
½ teaspoon almond extract
12 oz. rhubarb (about 2 medium stalks), cut into quarter inch pieces
Make the streusel: Whisk together flour, both sugars, zest, salt, and extract in a small bowl. Grate butter into mixture using large box grater. With your fingers, rub into almond mixture until smooth and large clumps form. Stir in almonds and transfer to refrigerator; chill until ready to use.
Make the muffins: Heat oven to 350°. Grease and flour muffin pans or use muffin liners; set aside. Whisk together 2 ¾ cups flour, baking powder, salt, and baking soda in a large bowl; set aside. In another bowl, whisk together sour cream, both sugars, oil, eggs, almond extract and vanilla seeds; pour mixture over dry ingredients and whisk until just combined.
In a small bowl, toss remaining flour with rhubarb until evenly coated, and then stir into batter. Working in batches, place cup batter in muffin cups, break streusel up into medium-sized clumps, and sprinkle evenly over muffins. Bake until golden brown and a toothpick inserted in the middle of each muffin comes out clean, about 30 minutes. Let cool 10 minutes before serving.
Mmmmm...warm muffins for breakfast!
I am sharing at On the Menu Monday hosted by Yvonne at Stone Gable.