Reviewed: May 26, 2012

Yum! I made mini-muffins with this recipe for the kids (and me). I reduced the cook time by 10 minutes and they turned out perfectly. So delicious! What a treat!

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Reviewer:

Lori1975

Reviewed: May 16, 2012

I used coconut oil instead of vegetable oil to make it more healthy. These muffins are so good!

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Reviewer:

Kirsten

Reviewed: Apr. 24, 2012

Fantastic! Following the comments of others, I substituted sour cream + 1 tsp vanilla for the vanilla yogurt. I decreased the brown sugar a little (I used dark brown.), and increased the rhubarb to 1 1/2 cups. (2 stalks makes 1 1/2 cups about 1/2" dice.) I did not find the nutmeg overpowering, and I even used freshly grated which usually packs more of a punch. The batter was a little stiff, so I added a couple TBs of milk. Worked fine. The rhubarb melts into a very light, delicate muffin that is not too sweet. I will be making these often.

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Reviewer:

larryb33

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

Reviewed: Mar. 11, 2012

We used frozen rhubarb that was thawed and squeezed. Increased to 1 1/2c. Omitted butter in topping and omitted nutmeg. Very good muffins! We would definitely make again, especially to use up the frozen rhubarb in the freezer!

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Reviewer:

kjett143

Reviewed: Jan. 28, 2012

I finished eating one of these and it moved me to put in a good word. I doubled the ruhbarb which came out of my freezer from last summer and I substituted vanilla almond milk and vegetable based margarine and egg replacer to make it vegan. Came out great. Definitely a keeper!

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Reviewer:

vlobee

Reviewed: Sep. 18, 2011

These were very moist and flavorful but wasnt thrilled with the topping. It disappeared into the muffins. Still looking for the perfect rhubarb muffin recipe.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jun. 30, 2011

Excellent, although like many others I added and changed some things. The topping isn't necessary at all as the muffins are plenty sweet on their own. I doubled the rhubarb and think I could still have put more in, I also added 1/2 cup of strawberries. My husband said he has a new favorite.

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Reviewer:

NickNack

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

Reviewed: Jun. 30, 2011

I had to review these. I made these last night and they are amazing! I was worried my expectations were too high from the reviews but they are to die for. I have already shared this recipe with 5 people and said "you HAVE to make these" they are little pieces of heaven and probably the only recipe I have ever not modified at all

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Reviewer:

rachels

Reviewed: Jun. 21, 2011

I did not have the yogurt so I made these with sour cream instead. Instead of the almonds I used oats in the topping. Turned out good. Since I am the only one in the house who is big rhubarb fan it is nice they are individual so I can freeze some.

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