Rhubarb almond muffins

    40 min

    Rhubarb muffins are a good alternative to rhubarb pie when you don't have a lot of rhubarb, or you want something sweet, quick and easy with rhubarb.

    6 people made this

    Makes: 12 Muffins

    • 80g butter, at room temperature
    • 75g caster sugar
    • 2 teaspoons vanilla sugar
    • 1 pinch salt
    • 2 eggs
    • 1/2 lemon, zested
    • 1/2 tablespoon lemon juice
    • 100g flaked almonds
    • 125g plain flour
    • 1/2 teaspoon baking powder
    • 200g peeled rhubarb chunks (or start with 250g rhubarb sticks)
    • For the topping
    • 1 tablespoon caster sugar
    • butter for dotting

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease a muffin tin and line with paper cases.
    2. In a bowl beat butter, 75g sugar, vanilla sugar and salt till creamy. Add the eggs one after another and stir well after each. Stir in 3/4 of the flaked almonds, lemon juice and lemon zest.
    3. Mix flour and baking powder, then combine in a bowl with rhubarb until evenly coated. Fold this into the egg mixture and fill the muffin cases about 2/3 full.
    4. Mix the remaining flaked almonds with 1 tablespoon sugar. Sprinkle on top of the muffins and dot with butter.
    5. Bake until a skewer inserted into the centre of a muffin comes out clean, 20 to 25 minutes. Let muffins cool in the tin for 10 minutes, then remove and let cool completely on a wire rack.

    Recently viewed

    Reviews & ratings
    Average global rating: