Almond extract scents these rhubarb almond muffins. Loaded with diced rhubarb, they're a nice morning muffin, easy to make in about 30 minutes.
Ingredients
- milk: 0.33333 cup
- vegetable oil: 0.25 cup
- egg: 1 piece
- white sugar, plus more for sprinkling tops: 0.25 cup
- lightly packed brown sugar: 0.25 cup
- almond extract: 1 tsp
- 1/2 cups all-purpose flour: 1 piece
- 1/2 teaspoons baking powder: 1 piece
- salt: 1 tsp
- 1/3 cups diced rhubarb: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
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Whisk milk, oil, egg, white sugar, brown sugar, and almond extract together in a bowl. Whisk flour, baking powder, and salt together in a separate bowl. Make a well in the center; pour in the milk mixture and stir until just combined. Fold in rhubarb. Spoon batter into the prepared muffin cups, filling each 3/4 full.
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Bake in the preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Sprinkle the tops with sugar while hot.
