Almond Rhubarb Muffins with Almond Streusel

These muffins are a classic fall and winter treat. Rhubarb gives these muffins the tart, tangy flavor they’re known for while almonds add richness to this seasonal dessert.

These jumbo pumpkin muffins with streusel topping are a perfect fall treat. They have the perfect amount of sweetness and spice.

Rhubarb is one of the most versatile fruits when it comes to baking. Maybe it’s because it’s only in season for a short time and I can’t get enough of it. Perhaps it’s the great not-too-sweet, tangy taste and lovely pink tint that entices me. We do know, though, that you all like rhubarb. It’s one of our most popular dishes. To fulfill your rhubarb cravings this season, try these soft and moist almond rhubarb muffins with almond streusel.

Also, our hankerings


So, what exactly is rhubarb?

Let’s face it… Rhubarb is a strange plant. It has a celery stalk-like appearance, but is usually pink or crimson in color. Even though rhubarb is often used in sweets, it keeps the same sour flavor as cranberries or sour cherries when cooked. Also, don’t eat it uncooked (it’s disgusting). But it’s so great when you sauté it with sugar, bake it in a pie or tart, or mix it into muffin batter as we did here. Unfortunately, it is only in season for a limited time between April and July.

Pick the red and pink stalks of rhubarb from the grocery store or farmer’s market since they tend to be a bit sweeter.


We scooped up the first rhubarb stem we saw make its way into the grocery store about a month ago to kick off rhubarb season with a killer dish. What went wrong?

A crispy, buttery streusel tops these delicious almond rhubarb muffins.


What’s the best way to make rhubarb almond muffins?

Butter, sugar, eggs, vanilla and almond extract, as well as a mix of all-purpose and almond flour, are used to make the almond muffins. You could simply make these gluten-free by replacing the all-purpose flour with a gluten-free mix!


The muffins are sweet, very moist, and soft, with a crumb that we couldn’t get enough of. Sofi and I couldn’t get enough of these, talking about how silky they were. If the batter doesn’t feel like your regular muffin batter, don’t be frightened. Because the basis contains creamed butter and sugar, it’s not a runny or lumpy batter like many other muffin recipes. This results in a light, airy batter that is rather thick. When you use an ice cream scoop to fill the tins, it keeps its form very well.


And now for the actual show to begin. The tart, somewhat sour rhubarb balances out the sweetness of the muffins and streusel well. If you don’t have any rhubarb, sour cherries, cranberries, or any sour fruit might go great with the almond muffins! The nice thing about muffins is that you can always adapt them to whatever ingredients you have on hand.


Make these Almond Rhubarb Muffins with your rhubarb stalks while they’re still in season!

I’m excited to hear your thoughts on these.



in order to make muffins

  • 1 1/2 cup flour (all-purpose)
  • 1 pound almond flour
  • 1 teaspoon powdered baking soda
  • a quarter teaspoon of salt
  • room temperature 1/2 cup salted butter
  • 3 tblsp. canola (or veggie) oil
  • 2 big room-temperature eggs
  • 1 cup sugar (granulated)
  • 1 teaspoon almond flavoring
  • 1 teaspoon extract de vanille
  • 1 cup rhubarb, chopped

for the streusel topping

  • 1/2 cup flour (all-purpose)
  • a quarter cup of white sugar
  • a quarter cup of brown sugar
  • a sprinkle of salt
  • 4 tablespoons unsalted butter, cubed
  • a quarter cup of sliced almonds


  1. Preheat the oven to 350 degrees Fahrenheit. Set out 12 muffin liners in a normal size muffin tray.
  2. Sift together both flours, baking powder, and salt in a large mixing basin. Remove from the equation.
  3. Whisk together butter, oil, eggs, and sugar in a standing mixer fitted with the paddle attachment until light and frothy, approximately 2 minutes. Mix together both extracts well.
  4. Reduce the speed to low and add the flour mixture and rhubarb diced. Don’t overmix the ingredients.
  5. Make the streusel in a separate bowl. Mix the flour, brown sugar, and white sugar together until smooth. Using a pastry cutter, chop in the butter until the mixture resembles gritty sand. Add the slivered almonds to the mix.
  6. Pour the batter into the muffin tins in an equal layer. Add a tablespoon or two of streusel to each. Bake for 20 minutes, or until the tops of the cakes are lightly browned and a toothpick inserted in the center comes out clean. Allow to cool before dusting with powdered sugar or eating plain.

While rhubarb is still in season, why not try some of these amazing rhubarb recipes?

Mojitos with Rhubarb and Mint

Donuts with a Rhubarb-Orange Glaze

Bakewell Tart with Strawberry and Rhubarb

Rhubarb Honey Cake with Almonds

Bars of Rhubarb

Scones with white chocolate, raspberry, and rhubarb

Tea Cakes with Rhubarb and Almonds

The “banana bread with almond flour and yogurt” is a recipe that uses almond flour, yogurt, eggs, sugar, baking powder, vanilla extract, and salt. It makes for a delicious breakfast or dessert.

Related Tags

  • pumpkin streusel muffins
  • healthy pumpkin streusel muffins
  • recipes with rhubarb in it
  • italian rhubarb dessert
  • food and wine rhubarb

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