Rhubarb Muffins Recipe - Allrecipes.com
Rhubarb Muffins Recipe
  • READY IN 35 mins

Rhubarb Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 12 muffins Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jun 25, 2008

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.

 
Most Helpful Critical Review
Nov 21, 2005

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.

 
Jun 13, 2004

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!

 
Jul 05, 2006

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!!!!

 
Jan 19, 2005

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.

 
Dec 18, 2006

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.

 
May 14, 2007

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.

 
Oct 23, 2006

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.

 

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Nutrition

  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 31 g
  • 10%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 6.6 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 138 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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