This muffin recipe is a delightful summer breakfast treat that highlights the ever-underrated rhubarb! This recipe comes from one of my favorite baking books, the first of the cookbooks by Butter Baked Goods (pictured).
That's right, rhubarb is underrated, and this recipe is just a taste of why.
Ingredients:
3/4 cup of butter, unsalted
3 cups of all-purpose flour
1 1/2 cups granulated sugar
1 tbsp. baking powder
1/2 tsp. salt
2 cups rhubarb, chopped into 1-inch pieces, or 1/2-inch if desired
1 cup whole milk
1 cup sour cream
2 large eggs
1 tbsp. almond flavoring, preferably organic almond extract -- you want it to taste real
1 cup sliced almonds
FIRST: Preheat the oven to 350 degrees. In a small saucepan over low heat, melt the butter. Alternatively, use this All-Clad butter warmer. While you can use the microwave, I wouldn't. Set aside to cool.
MEANWHILE: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to combine. Add the rhubarb and mix gently to coat the rhubarb with the flour mixture.
IN A SEPARATE BOWL: Whisk together the milk, sour cream, eggs, and almond flavoring. Add the liquid ingredients and melted butter to the dry ingredients and mix until just combined.
THEN: Divide the batter evenly between paper liners in a muffin tin. I prefer this Wilton non-stick one. Sprinkle the batter with sliced almonds. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Remove from the oven and allow to cool slightly before removing from pan.
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