Rhubarb Muffins

Rhubarb Muffins

87 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Freya
Recipe by  Freya

“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.”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

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Directions

  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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Reviews (87)

Rate This Recipe
naples34102
79

naples34102

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 right amount of sweetness. However, unless you're a big fan of nutmeg, either reduce the amount to a mere dash or eliminate it altogether--I tasted it a little more than I liked and found it distracting. At the same time, I found the rhubarb a little lacking, so I would definitely recommend increasing it to 1-1/2 cups.

CINNAMON1
49

CINNAMON1

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 make them a bit healthier. They taste great, the topping makes it really nice also. Yummy!

Ann
39

Ann

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 great. Will make these again!!!!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 192 cal
  • 10%
  • Fat
  • 6.6 g
  • 10%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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