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Rhubarb Muffins
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Easy rhubarb muffins: Moist and tender treat with sweet-tart flavor using fresh or frozen rhubarb.
Ingredients:
  • 0.5 cup vanilla yogurt
  • 2 tablespoons butter, melted
  • 2 tablespoons vegetable oil
  • 1.3333333730698 cups all-purpose flour
  • 0.75 cup brown sugar
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup diced rhubarb
  • 0.25 cup brown sugar
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 cup crushed sliced almonds
  • 2 teaspoons melted butter
Instructions:
  • - Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin by greasing it or lining it with paper liners.
  • In a medium bowl, combine yogurt, 2 tablespoons of melted butter, oil, and egg. In another medium bowl, mix flour, 3/4 cup of brown sugar, baking soda, and salt. Pour the butter mixture into the flour mixture and stir until just combined. Gently fold in the rhubarb. Spoon the batter into the muffin tin, filling each cup at least 2/3 full.
  • Combine 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter in a small bowl. Spoon the mixture on top of each muffin and gently press down.
  • Bake in the preheated oven for 25 minutes or until the tops spring back when lightly pressed. Let cool in the pan for about 15 minutes before removing.

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