Easy Rhubarb Muffins

    Easy Rhubarb Muffins


    119 people made this

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

    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

    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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