How to make almond muffins step by step

Step 1 - preparations

• Wash the rhubarb, trim the ends, and cut the stalks into thin slices (about 0.5 cm thick) - I used two stalks.
  approx 125 g rhubarb
  
• Preheat the oven - to 180℃ (top/bottom heat mode) or 170℃ (convection mode).
• Mix together the flour, almonds, and baking powder.
  225 g wheat flour - all-purpose, 50 g ground almonds, 1.5 teaspoons baking powder
  

Step 2 - preparing the almond batter

• Transfer butter, oil, almond extract, eggs, and sugar to a mixer bowl.
  110 g butter, 3 tablespoons oil, 2 eggs, 200 g sugar, 1 teaspoon almond extract
  
• Mix them together until light and fluffy - mix for about 2-3 minutes on high speed.
  
• Then add the mixed flour in 2-3 portions - mix briefly on low speed, just until combined.
  
• Stop mixing when there are still traces of flour visible.
• Add the chopped rhubarb to the batter and mix everything with a spoon.
  
• Spoon portions of the batter into the prepared liners.
  

Step 3 - preparing the muffin crumble topping

• Transfer the crumble ingredients to a bowl and rub them together with your fingers or a fork - until a lumpy and crumbly mixture forms.
  75 g wheat flour - all-purpose, 50 g sugar, 50 g butter
  
• Sprinkle the crumble over the muffins.
  
• Finally, sprinkle the tops of the muffins with chopped almonds or flaked almonds.
  approx 10 g almonds

Step 4 - baking muffins

• Place the muffin pan into the preheated oven and bake for about 20-25 minutes - until a wooden skewer inserted comes out clean.
• After baking, let the muffins cool slightly before serving.