Rhubarb Muffins with Almond Streusel

Baking and Desserts | Kazakhstani cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Rhubarb muffins topped with a delicious almond streusel.

Ingredients

Wheat Flour - 19.8 oz
Sugar - 10.6 oz
Brown Sugar - 4.2 oz
Coarse Salt - 1 tablespoon
Citrus Zest Mix - ½ spoons
Almond - ¼ spoons
Butter - 2.8 oz
Ground Almonds - 3.5 oz
Baking Powder - 2 spoons
Sour Cream - 8.8 oz
Activated Baking Soda - ¼ spoons
Vegetable Oil - 4 fl oz
Chicken Egg - 2 pieces
Vanilla Pod - 1 piece
Rhubarb - 12 oz

Step by Step guide

Step 1

For the streusel, mix 80 grams of flour, 100 grams of sugar, 2 tablespoons of light brown sugar, zest, half a teaspoon of salt, and almond extract. Add diced butter and blend the mixture into crumbs. Stir in the ground almonds, mix well, and refrigerate.

Step 2

Meanwhile, preheat the oven to 356°F and grease the muffin molds with a small amount of butter. Combine 440 grams of flour with baking powder, baking soda, and salt. In a separate bowl, mix together the sour cream, the remaining sugar, vegetable oil, eggs, and the contents of the vanilla pod, then combine with the flour.

Step 3

Cut the rhubarb into 5 mm cubes and mix it separately with the remaining flour, then add it to the dough and mix everything thoroughly with a spatula.