For breakfast or for dessert, these super moist muffins are the perfect balance of sweet & tart with a crispy almond crunch topping.
Strawberry rhubarb baked goods are like the symbol of summer to me. Fresh strawberries that are sweet and juicy with tart and refreshing rhubarb really do make the perfect combination.
While rhubarb is in season much earlier than strawberries where I live, I can’t wait but to take advantage of the freshest seasonable rhubarb even if the strawberries aren’t at their peak in flavor yet. Maybe this is why it’s the symbol of summer for me because it seems its the first fresh fruit dessert that I make after the long and cold winters here.
Basically, what I’m trying to say is, these muffins taste like summer, super moist, bursting with tart fruit, and topped with a crispy almond topping.
They don’t require too many steps to come together either, plus they’re naturally sweetened with maple syrup and coconut sugar and are gluten-free with oat and almond flour!
I hope you try these muffins out, and please let me know what you think!