Rhubarb Muffins with Almond Streusel Recipe
Savor tangy Rhubarb Muffins with a crunchy almond streusel topping using Blue Diamond almond flour. Perfectly moist, tender, and bursting with rhubarb flavor.
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Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Toothpick
Ingredients
- ½ cup Vanilla Yogurt
- 3 Tbsp. butter, melted and divided
- 2 Tbsp. vegetable oil
- 1 large egg
- 1 cup brown sugar, divided
- 1¼ cup Blue Diamond Almond Flour
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 cup fresh or frozen rhubarb, diced, thawed if frozen
- ⅛ tsp. ground nutmeg
- ½ tsp. ground cinnamon
- ¼ cup sliced almonds
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