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