Rhubarb Almond Muffins

Ingredients

• 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

Description

1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.

2. 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.

3. 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.