Rhubarb-Almond Muffins Recipe

Name: Rhubarb-Almond Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; .67 lb. rhubarb; 2 1/2 c. unsifted all-purpose flour; 3/4 c. chopped almonds; 1 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. ground nutmeg; 1/2 tsp. salt; 1/4 tsp. ground cinnamon; 1 c. firmly packed light-brown sugar; 1 1/4 c. buttermilk; 1/2 c. vegetable oil; 1 large egg; 1 tbsp. vanilla extract; 1/2 c. prunes

Servings: persons

Vegetable cooking spray
.67 lb. rhubarb
2 1/2 c. unsifted all-purpose flour
3/4 c. chopped almonds
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 c. firmly packed light-brown sugar
1 1/4 c. buttermilk
1/2 c. vegetable oil
1 large egg
1 tbsp. vanilla extract
1/2 c. prunes

1
Heat oven to 375 degrees F. Lightly coat sixteen 2 1/2-inch muffin-pan cups with cooking spray.
2
Wash rhubarb stalks; coarsely chop and set aside.
3
In a large bowl, combine flour, almonds, baking powder, baking soda, nutmeg, salt, and cinnamon.
4
In a medium bowl with mixer on medium speed, beat brown sugar, buttermilk, oil, egg, and vanilla until combined.
5
Stir into flour mixture just until moistened; the batter will be lumpy.
6
Fold rhubarb and prunes into batter.
7
Spoon batter into muffin cups.
8
Bake muffins until a cake tester inserted into the center of a muffin comes out clean -- 18 to 20 minutes.
9
Let cool in pans 5 minutes.
10
Transfer muffins to a wire rack and let cool completely.
11
Store in an airtight container for up to three days.

1886

kcal

Calories

117

Fat

185

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Vegetable cooking spray, .67 lb. rhubarb, 2 1/2 c. unsifted all-purpose flour, 3/4 c. chopped almonds, and more.

Yes, Rhubarb-Almond Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rhubarb-Almond Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions