Rhubarb Almond Streusel Muffins

Rhubarb Almond Streusel Muffins with quick Strawberry Jam

muffin batter:

  • 1 cup diced rhubarb
  • 3/4 cup light brown sugar, loosely packed
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 3/4 cup non-fat plain Greek yogurt
  • Juice and zest of 1 orange
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

streusel topping:

  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup sliced almonds


Preheat the oven to 350.  Line a muffin pan with 12 paper liners.

In a large bowl, whisk together the rhubarb, brown sugar, oil, eggs, vanilla, almond extract and yogurt until well combined.  In a separate bowl, combine the flour, baking powder, baking soda, salt and nutmeg.  Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

Fill the muffin cups with the batter; they will be full, almost to the top.  In a small bowl, combine all the streusel ingredients, using your fingers or a fork to mash the butter into the dry ingredients until moist and crumbly.  Sprinkle the streusel topping over the batter and gently press it into the batter.

Bake muffins for 18-22 minutes, until the topping is golden and a toothpick comes out clean.  Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool for 10 minutes before serving.


Yields 12-14 muffins.


Recipe from Curly Girl Kitchen



Strawberry Jam with Orange and Cinnamon

  • 2 cups chopped strawberries
  • Zest and juice of 1 orange
  • 3-4 tablespoons brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla


In a medium saucepan, combine the strawberries, orange zest and juice, brown sugar, flour and cinnamon.  Bring to a boil over medium heat, then reduce to medium low.  Simmer, stirring occasionally, for 10-15 minutes, until thickened;  mash the berries a little with the back of a wooden spoon, but keep the mixture chunky.  Stir in the vanilla.  Set aside to cool before serving.


Yields about 1 1/2 cups of jam.


Recipe from Curly Girl Kitchen


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