"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." — Freya
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1 1/3 cups
crushed sliced almonds
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.
These are very yummy muffins as far as muffins go, and I like that you can use notfat yogurt to keep them relatively healthy. However, I love my rhubarb and try to use it in the ways that I will be able to most appreciate it, and this is not one of them. These muffins are not very rhubarb-y -- they are lacking the kick that I expect from rhubarb.
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!
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!!!!
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 after the batter had been spooned into the tin, and before the topping was added.
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 my rhubarb peices too big and some bites are quite tart, so I would reccomend a fine dice.
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 usually leery of doing this; in general, I replace only half or a little more of the amount of white flour with whole wheat. But I used white whole wheat; maybe that made a difference.) I also skipped the topping, but included the cinnamon & nutmeg in the dry ingredients. And I did 3T of canola oil & only 1T of butter. The only change I'd consider next time is in the spices: I thought the nutmeg flavor was a little too strong, so I think next time I'll cut it back a little. If it still needs tweaking, I might increase the cinnamon. Also, be prepared for very dry batter--I would have been nervous about that if I hadn't already read here about it. I will definitely make these again. My kids loved them too.
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 trying with apples or cranberries as well! Also, didn't use muffin tin liners, just sprayed tins with Pam and the came out really nice. Also used another reviewers advice and used 1/2 c sour cream and tsp vanilla instead of yogurt.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 59
Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.
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These muffins are moist and tasty, and freeze well.