Rhubarb Muffins with Almond Streusel
9 servings
50 minutes
Rhubarb and almond streusel muffins are a delicate pastry with a subtle balance of sweet and sour flavors. Rhubarb adds a slight tartness that harmonizes with the sweetness of the batter and the crunchy almond streusel. This recipe comes from Estonia, where seasonal ingredients are favored in baking. The muffins are airy and fragrant thanks to vanilla pods and lemon zest. The crunchy almond-flavored streusel adds textural variety, making each bite especially enjoyable. Perfect for breakfast, tea time, or a cozy evening with a book. They can be served warm or chilled and pair wonderfully with a cup of coffee or tea.
1
For the streusel, mix 80 grams of flour, 100 grams of sugar, and 2 tablespoons of light brown sugar, zest, half a teaspoon of salt, and almond extract. Add diced butter and turn the mixture into crumbs. Add ground almonds, mix well and refrigerate.
- Wheat flour: 560 g
- Sugar: 300 g
- Light brown sugar: 120 g
- Lemon zest: 0.5 teaspoon
- Coarse salt: 1 teaspoon
- Almond extract: 0.3 teaspoon
- Butter: 80 g
- Ground almonds: 100 g
2
Meanwhile, preheat the oven to 180 degrees and grease the muffin molds with a little butter. Mix 440 grams of flour with baking powder, baking soda, and salt. In a separate bowl, mix sour cream, the remaining sugar, vegetable oil, eggs, and the contents of the vanilla pod, then combine with the flour.
- Wheat flour: 560 g
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 0.3 teaspoon
- Coarse salt: 1 teaspoon
- Sour cream: 250 g
- Sugar: 300 g
- Vegetable oil: 120 ml
- Chicken egg: 2 pieces
- Vanilla pod: 1 piece
3
Cut the rhubarb into 5 mm cubes and mix separately with the remaining flour, then add it to the dough and mix everything thoroughly with a spatula.
- Rhubarb: 340 g
- Wheat flour: 560 g
4
Pour the batter into the molds. Sprinkle each muffin with streusel on top. Bake for thirty minutes until a golden crust forms.
- Ground almonds: 100 g
