Rhubarb Almond Crumb Muffins

A combination of sweet almonds, tart rhubarb and a buttery crumb topping makes these Rhubarb Almond Crumb Muffins the perfect grab and go breakfast or afternoon treat! 

Rhubarb Almond Crumb Muffins | girlinthelittleredkitchen.com

It may seem counter intuitive but I love baking in the summer.  Granted the conditions need to be optimal – no 90 degree days (been there, done that already this year for 8 hours of cookie baking in a hot kitchen); the air conditioner should be on full blast and my kitchen stocked full of beautiful summer fruit.

The bright colors and naturally sweet fruit call out to me, begging to be cooked down into pie, cake and buckles.  My unofficial kick off to summer baking always starts with the first fruit – err plant of the season – rhubarb!  Rhubarb isn’t a fruit at all but a vegetable with a brightly colored stalk and tart taste.  It’s so commonly used in pies that can sometimes be known as the “pie-plant” and paired with strawberries or raspberries that it might as well be welcomed in the fruit family.   As soon as the weather warms up, my hunt for rhubarb begins at my local farmer’s markets.

Rhubarb Almond Crumb Muffin | girlinthelittleredkitchen.com

 These rhubarb almond crumb muffins have been on my to-do list for awhile now and so when I finally got my hands on rhubarb this season it was time to make them happen.

I love the flavor of tart rhubarb with sweet almond and who can resist a crumb topping?

It’s took months of work to finally nail down my muffin recipe, I wouldn’t exactly call it bakery style but it has a tender crumb and crisp top that makes you want to reach for an extra one before the morning is up.  And since they are baked in standard size muffin tins versus the giant ones you normally pick up at a bakery, I say go for the second one!

Rhubarb Almond Crumb Muffins | girlinthelittleredkitchen.com

Packed full of almond flavor thanks to a mix of almond meal and almond paste these super moist muffins make a ton that will get you through a week full of breakfast.  In our house of two people, I froze half for anytime I want something sweet to start my day.

Of course that sweetness is offset by the tart rhubarb.  Instead of cooking it down with sugar to sweeten things up, I left it raw in the batter to break down as it cooks but still retaining it’s characteristic flavor.

Let’s not forget that crumb topping because sometimes a muffin isn’t complete without one.  If you really love that fully covered crumb topping, go ahead and double the crumb recipe.  I know I will next time these guys get made again!

Rhubarb Almond Crumb Muffin | girlinthelittleredkitchen.com

Rhubarb Almond Crumb Muffins
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  • 2 cups unbleached all-purpose flour
  • 1/2 cup almond meal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup almond paste (do not confuse with marzipan)
  • 3/4 cup cane sugar
  • 1/3 cup vegetable or avocado oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup whole milk
  • 1 cup (about 2 stalks) rhubarb, chopped into 1/2 inch pieces
  • For the crumb topping:
  • 1 cup unbleached all-purpose flour
  • 1/2 cup light brown sugar
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup sliced almonds


  1. Heat your oven to 350 degrees and line a 12 cup muffin tin with cupcake liners
  2. In a medium bowl combine the flour, almond meal, baking powder, baking sod and salt.
  3. In the bowl of your stand mixer with the paddle attachment, mix together the almond paste and sugar until the paste is broken up. Add in the oil, mix to combine, then the eggs and vanilla extract. The batter will look curdled at this point but that's fine.
  4. In two parts mix in half the flour, then half the milk and repeat. Stir in the rhubarb with a rubber spatula.
  5. Prepare the crumb topping by mixing together the flour, brown sugar, melted butter, cinnamon and salt in a small bowl. Use your hands to form it into little clumps.
  6. Spoon the batter into the prepared muffin tin until it is 3/4 of the way full.
  7. Top with crumb topping and a sprinkling of sliced almonds.
  8. Bake for 20-25 minutes or until the muffins are light golden brown and start to pull away from the sides.
  9. Let cool in the pan for about 10 minutes and then transfer to a cooling rack to finish cooling.
  10. Repeat with the remaining batter. If you have two muffin tins, go ahead and bake at the same time.
  11. Makes about 18 muffins


To prepare the rhubarb: make sure to cut off the ends of the stalk and then peel off the out layer as it can be a little stringy. You can use a vegetable peeler or just your hands. This will strip away some of the bright color of the rhubarb, so if you don't mind the texture of the rhubarb unpeeled, leave it is as is.


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4 thoughts on “Rhubarb Almond Crumb Muffins

  1. Judy

    The only thing I know about rhubarb is it looks like red celery. How do you choose stalks, what does it taste like and can it be eaten raw? Thanks!!

    1. Susan Palmer Post author

      You should chose stalks that are firm and crisp, just like celery. Avoid any that are soft and floppy, it means that aren’t as fresh. Stalk color can range from pale green to almost red/crimson. The taste is tart, you won’t want to eat it raw as cooking it will mellow out some of that tartness. Make sure to avoid the green leaves too as they are poisonous. If you buy some with the leaves still attached just trim them away. Hope this helps!

  2. cakespy

    So glad I came across these when looking for some rhubarb recipe inspiration. They look awesome! 🙂 PS – we met years ago at a walkers shortbread thing – pugs 4 eva!


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