Rhubarb Muffins

This rhubarb muffin recipe is easy to make with fresh or frozen rhubarb for a moist and tender treat with a sweet-tart flavor in every bite!

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 192 Calories

Ingredients

• 1 egg
• 2 tablespoons butter, melted
• 2 tablespoons vegetable oil
• 2 teaspoons melted butter
• 1 cup diced rhubarb
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 1.3333333730698 cups all-purpose flour
• 0.25 cup brown sugar
• 0.75 cup brown sugar
• 0.25 teaspoon ground nutmeg
• 0.5 cup vanilla yogurt
• 0.25 cup crushed sliced almonds

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin, or line with paper liners.

Step 2

Stir yogurt, 2 tablespoons of melted butter, oil, and egg together in a medium bowl. Stir flour, 3/4 cup of brown sugar, baking soda, and salt in a medium bowl. Pour butter mixture into flour mixture; mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.

Step 3

Stir 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter together in a small bowl. Spoon on top of each muffin, and press down lightly.

Step 4

Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool in the pan for about 15 minutes before removing.