Rhubarb Muffins recipe

In the hot days of summer, Rhubarb is a plentiful treat. Spice up your morning ritual with these delicious and sweet Rhubarb muffins that are as healthy as they are delicious! Diced rhubarb and vanilla yogurt are baked into a sweet and tender muffin and topped with a crunchy almond topping. Make a batch for a weekend brunch or a weekday snack and watch how fast your entire family eats up these healthy and delicious rhubarb muffins!

Ingredients list:

½ c. vanilla yogurt
2 Tbsp butter, melted
2 Tbsp olive oil
1 egg
1 1/3 c. flour
¾ c. brown sugar
½ tsp baking soda
¼ tsp salt
1 c. rhubarb, minced
¼ c. brown sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ c. crushed sliced almonds
2 Tbsp melted butter


1. Preheat oven to 350 degrees F. Grease muffin tin and set aside.

2. In medium bowl combine yogurt, 2 Tbsp melted butter, oil, and egg. Beat until well combined.

3. In another bowl combine ¾ c. brown sugar, flour, baking soda, and salt. Combine with wet ingredients until just moist. Fold in rhubarb.

4. Spoon into muffin tins, filling cups until at least 2/3 of the way full.

5. In a small bowl combine ¼ c. of brown sugar, cinnamon, nutmeg, almonds, and 2 Tbsp melted butter. Spoon over the tops of the muffins.

6. Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean.

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Published by Starsol