Rhubarb Almond Muffins

01Method

1. 1

   Heat the oven to 375°F (190°C). Prepare a 12-cup muffin tin by greasing it or fitting each cup with a paper liner.

2. 2

   In a large bowl, whisk together the milk, oil, egg, both sugars, and almond extract until combined. In a separate bowl, stir together the flour, baking powder, and salt. Create a well in the dry ingredients, pour in the wet mixture, and stir until just incorporated — do not overmix. Gently fold in the rhubarb, then divide the batter among the muffin cups, filling each about three-quarters of the way.

3. 3

   Bake until a toothpick inserted into the center of a muffin comes out clean, roughly 20 to 25 minutes. As soon as they come out of the oven, scatter sugar over the tops.