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.

Pretty good. I was a little worried because the mix was pretty stiff, but they came out nice and light. Next time I think I will use whole wheat flour for a bit more flavour. I also followed what some people did which was add some blueberries - which was good advice.

yummy! This is an awesome recipe. I used organic whole wheat flour and less sugar than recommended. It was great! My family loved it.

This is a delicious and easy recipe. I changed it slightly only because what I happened to have in the house was a large container of dannon blended strawberry yogurt. I made a double recipe and used the strawberry yogurt and these are scrumptious!!

Oh, yum! These are so moist and delicious. As suggested by others, I substituted whole wheat flour for the all-purpose flour, added the spices and almonds to the batter and didn't make the topping, and since I didn't have vanilla yogurt, I simply used plain yogurt and added 1 tsp. vanilla extract. What a great recipe!

I am not a big fan of rubarb but my husband is. I made some for my husband and tried them.. they are wonderful and they were so easy to make..I have been making several batches and freezing them.

I agree that a few blueberries in each is a good addition. Really, really delicious. Is three too many to eat with dinner?

so good

The topping is what makes these delicious, make sure to make more than recommended so you have enough to go around. I ran out with two muffins left (and I used sparingly) and those two muffins left something to be desired. I loved the rhubarb though, cut mine into 1/2 inch pieces so they were large enough not to 'disappear' as some users experienced.

Excellent muffins. I did half whole wheat flour and half white flour, plus I added a little milled flax seed and they turned out great. Nice texture and taste.

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 greatly increase the rhubarb next time, which means i'll have to add more sugar.

Delicious! I added a few skor bits rather than the topping in the recipe with excellent results.

Very nice! As another reviewer suggested, I used my plain yoghurt with vanilla essence instead of vanilla yoghurt; also used half wholemeal flour. I added some chopped fresh ginger, and used slightly more rhubarb--I also flubbed the topping, just using brown sugar, cinnamon and oats because I was in a hurry. Oh, and I added spices to the mixture, too. Baked in mini-muffin tins (it made about 40), and they came out tangy, moist and luscious! Orange rind and raisins would be good additions too, I think. Thanks for the recipe!

Excellent!! I'll certainly be making these again!

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 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 rhubarb fairly finely, maybe 1/4" pieces, and it sort of melted into the muffins. I might make the pieces larger next time, since I like discernible pieces of fruit in my muffins.

I tried this recipe for the first time about 4 days ago, and am making it for the 4th time now! I live in the UK, we don't get vanilla yoghurt, so I've used whatever I had on hand - toffee, strawberry and peach yoghurts. I used ground almonds for the topping, which was really nice. I will definitely keep on making these muffins.

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.

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.

Yummy! I was afraid that these would lose the tartness of rhubarb, but they worked out beautifully. I didn't have vanilla yogurt, so I used plain yogurt with vanilla extract which was perfect.