Strawberry Rhubarb Almond Muffins

I found this recipe online and thought they sounded great, however, they were okay. I just expected more out of muffins with almond paste, orange zest, strawberries, AND rhubarb. These were good, just not great.

INGREDIENTS

Topping Ingredients

1/4 c. brown sugar

1/4 t. cinnamon

Muffin Ingredients

1-7 oz box almond paste

2 c. flour

2/3 c. sugar

2 t. baking powder

1 t. grated orange zest

1/2 t. baking soda

1/2 t. salt

3/4 c. buttermilk

4 T. butter, melted

2 eggs

3/4 c. strawberries, 1/4-1/2 inch dice

3/4 c. rhubarb, 1/4-1/2 inch dice

DIRECTIONS

1. Preheat oven to 375°F and grease a twelve-count muffin tin or line with paper cups.
2. In a small bowl mix the brown sugar and cinnamon. Set aside.
3. Add almond paste, flour, sugar, baking powder, orange zest, baking soda and salt to food processor fitted with a metal blade. Pulse until almond paste is finely cut into flour. (Or use a bowl with a pastry cutter).
4. In a medium bowl beat the buttermilk, butter and eggs until well combined.
5. Mix the flour mixture first, then the strawberries and rhubarb. Stir gently until all ingredients are just incorporated. Over beating will make a tough muffin.
6. Scoop batter into muffin tins and sprinkle with topping.
7. Bake for 28-30 minutes or until tops are rounded and muffins are golden.
8. Cool tin on wire rack for 5 minutes. Gently transfer muffins from tin to wire rack to finish cooling. These muffins are especially good served warm.