Easy Rhubarb Muffins

    (146)
    35 minutes

    Rhubarb is not often used in muffins but it makes a deliciously moist and tangy treat. Use fresh or frozen rhubarb.


    119 people made this

    Ingredients
    Serves: 12 

    • 1/2 cup (120g) vanilla yoghurt
    • 2 tablespoons butter, melted
    • 2 tablespoons vegetable oil
    • 1 egg
    • 1 1/3 cups (165g) plain flour
    • 3/4 cup (165g) brown sugar
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 cup (120g) diced rhubarb
    • 1/4 cup (60g) brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/4 cup crushed almonds
    • 2 teaspoons melted butter

    Directions
    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 degrees C. Grease a 12 cup muffin tin, or line with paper liners.
    2. In a medium bowl, stir together the yoghurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, bicarb 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.
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    Reviews and Ratings
    Global Ratings:
    (146)

    Reviews in English (122)

    by
    86

    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.  -  25 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    52

    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!  -  13 Jun 2004  (Review from Allrecipes USA and Canada)

    by
    40

    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!!!!  -  05 Jul 2006  (Review from Allrecipes USA and Canada)

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