These Rhubarb muffins don’t take a great picture; but they are delicious. I had mixed feelings about the rhubarb being a good muffin ingredient so I was pleasantly surprised. The yogurt and rhubarb give these muffins a nice moist texture. The chopped nuts on the top make for a delicious topping; but are a little messy. You could change that a little bit by using ground almonds if you wish to do so.
Rhubarb is in season in most parts of the country so it’s a great time to give this Rhubarb Muffins recipe a try. Enjoy
- ½ cup vanilla yogurt
- 4 tablespoon butter (divided)
- 2 Tablespoons olive oil
- 1 egg
- 1⅓ cup flour
- 1 cup brown sugar (divided)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup rhubarb (finely chopped)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ cup chopped mixed nuts (kind used for ice cream toppings)
- Preheat oven to 350.
- Chop rhubarb and set aside.
- In a medium size bowl mix together, with an electric mixer, 2 tablespoons butter (melted) yogurt, egg, olive oil and ¾ cup brown sugar.
- in a separate medium size bowl combine the flour, baking soda and salt.
- Spoon the wet ingredients into the dry ingredients, and mix just until moist, and then fold in the rhubarb.
- Spray a muffin tin lightly with cooking spray, or line with paper liners; spoon and fill each one about ⅔ full.
- I in a small bowl mix together ¼ cup brown sugar, nutmeg, cinnamon and 2 tablespoons melted butter. Top each muffin with the nut mixture.
- Bake for 25 minutes or until a tooth pick comes out clean-let stand for a few minute and then move to a wire rack to cool.
- Like most muffins, these muffins are delicious served warm with butter melting over the top.
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