Rhubarb Muffins

Rhubarb Muffins

Freya 2

"This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin."


35 m servings 192 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  2. In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
  3. In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
  4. Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
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  1. 121 Ratings


Nearly perfect--I substituted sour cream for the yogurt and added 1 tsp. vanilla. I kept all else the same. No doubt it's a pretty muffin with a very attractive and tasty topping and just the ri...

I am really impressed with this recipe. I love the yogurt in the mix, I used strawberry and plain yogurt instead of Vanilla and I also used half whole wheat flour with a bit of flax seed to mak...

Loved eating and making these muffins. Very tasty and moist. I did not have vanilla yogert so I used sour cream and vanilla extract and also added 1 1/2 rhubarb and used less sugar. Turned out g...

Mmmmm!!! I followed the whole-wheat flour suggestion (substituting the full amount of all-purpose for whole wheat flour) for a healthier kick. Also added about five blueberries to each muffin ...

Really good. To make them a bit healthier, I left the topping out, adding the spices in with the dry, and I subbed whole wheat flour for white. They turned out lovely, light and tasty. I left...

I guess I'm just echoing a lot of the previous praise, but I really liked these muffins. Like several other reviewers, I tried to make them more healthful. I used all whole-wheat flour (I'm usua...

These are the muffins I've been looking for! Light, fluffy, tons of flavor, sweet enough to compensate for tangy rhubarb & the topping is awsome! Baked up nice and big. Looking forward to try...

These muffins are very moist, tender, and delicious. I substituted whole wheat flour for half of the all-purpose flour, which gave more of a hearty, nutty, whole-grain flavor. I diced the rhubar...

lovely muffin. great texture and delicate flavor. next time i will double the topping recipe, which i ran out of before the end so i left a couple bald, but still very good. i also plan to gre...