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!
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.
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!
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!