Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::12
Yield::12 muffins
Ingredients
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1/3 cup milk
1/4 cup vegetable oil
1 large egg
1/4 cup white sugar, plus more for sprinkling tops
1/4 cup lightly packed brown sugar
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/3 cups diced rhubarb
Directions
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Whisk milk, oil, egg, white sugar, brown sugar, and almond extract together in a bowl. Whisk flour, baking powder, and salt together in a separate bowl. Make a well in the center; pour in the milk mixture and stir until just combined. Fold in rhubarb. Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Sprinkle the tops with sugar while hot.