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Rhubarb Almond Muffins

A favorite at Ripe, Laurel's downtown deli, these muffins are light and cakey, rising above the rim of the tin. That makes them wonderfully showy paired with a fluffy omelet or the perfect cup of coffee.

Makes 12 muffins.

Ingredients
For the muffins:
  • 2-1/4 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 6 tablespoons unsalted butter
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup buttermilk, or 3/4 cup plain yogurt plus 1/4 cup milk
  • 2 cups rhubarb, diced
For the topping:
  • Sprinkling sugar or turbinado sugar (coarse raw sugar)
  • Sliced almonds
Instructions

  1. Heat the oven to 350 degrees (F). Spray a 12-well muffin tin with nonstick spray or use paper or silicone liners.

  2. In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.

  3. In a small bowl, melt the butter. Whisk in the eggs, almond extract, and buttermilk or yogurt-and-milk mixture, then add to the dry ingredients and mix until combined and no dry streaks remain. Add the diced rhubarb and combine.

  4. Scoop the dough into the muffin tin, filling about 3/4 full. Sprinkle tops with sugar and sliced almonds.

  5. Bake 22 - 25 minutes, or until springy to the touch and a toothpick inserted into the center comes out clean. Cool slightly before removing from the pan. Serve warm.