Rhubarb Muffins Recipe
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Rhubarb Muffins

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."

Rating: This weblink has been rated 52 times with an average star rating of 4.6 Read Reviews (42)

Rate/Review | 1,598 people have saved this

What to Drink?

Hot Non-Alcoholic Coffee
Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 12 muffins
 

Ingredients

  • 1/2 cup vanilla yogurt
  • 2 tablespoons butter, melted
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 1/3 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup diced rhubarb
  •  
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup crushed sliced almonds
  • 2 teaspoons melted butter

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 192 | Total Fat: 6.6g | Cholesterol: 25mg

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 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2008 by naples34102 
Nearly perfect--I substituted sour cream for the yogurt and added 1 tsp. vanilla. I kept all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2004 by CINNAMON1 
I am really impressed with this recipe. I love the yogurt in the mix, I used strawberry and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 19, 2005 by Javagoddess 
Mmmmm!!! I followed the whole-wheat flour suggestion (substituting the full amount of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2007 by NancyV908 
I guess I'm just echoing a lot of the previous praise, but I really liked these muffins. Like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2006 by Yummum 
Really good. To make them a bit healthier, I left the topping out, adding the spices in with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2006 by Ann 
Loved eating and making these muffins. Very tasty and moist. I did not have vanilla yogert so... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2006 by shan~ 
These are the muffins I've been looking for! Light, fluffy, tons of flavor, sweet enough to... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 4, 2007 by lbrill 
lovely muffin. great texture and delicate flavor. next time i will double the topping recipe,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2007 by Jessikate 
These muffins are very moist, tender, and delicious. I substituted whole wheat flour for half... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2005 by ESTEPHAN 
These are very yummy muffins as far as muffins go, and I like that you can use notfat yogurt... MORE

 
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