For extra flavor, toast the almonds lightly before crushing them for the streusel topping. If using frozen rhubarb, do not thaw it before adding it to the batter to prevent the muffins from becoming soggy. These muffins are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. A touch of lemon zest in the batter can enhance the rhubarb's tartness.
Rhubarb Muffins
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING12 People
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VIEWS621
These Rhubarb Muffins offer a delightful dance of tangy rhubarb embraced by a tender, moist crumb. The streusel topping adds a sweet, nutty crunch, making them the perfect treat for breakfast, brunch, or a midday snack. Ideal for using fresh or frozen rhubarb, these muffins are sure to become a family favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol23 mg
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Fiber1 g
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Protein3 g
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Saturated Fat2 g
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Sodium138 mg
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Sugar19 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners. (Prep time: 5 minutes)
02 Step
Recipe View In a medium bowl, whisk together yogurt, 2 tablespoons melted butter, vegetable oil, and egg until well combined. (5 minutes)
03 Step
Recipe View In a separate medium bowl, whisk together flour, 3/4 cup brown sugar, baking soda, and salt. (3 minutes)
04 Step
Recipe View Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. (2 minutes)
05 Step
Recipe View Gently fold in the diced rhubarb. (2 minutes)
06 Step
Recipe View Spoon the batter into the prepared muffin tin, filling each cup at least 2/3 full. (5 minutes)
07 Step
Recipe View In a small bowl, combine 1/4 cup brown sugar, cinnamon, nutmeg, crushed almonds, and 2 teaspoons melted butter. Mix until crumbly. (5 minutes)
08 Step
Recipe View Sprinkle the streusel topping evenly over the muffin batter in each cup, and press down lightly. (2 minutes)
09 Step
Recipe View Bake in the preheated oven for 23-28 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. (Bake time: 23-28 minutes)
10 Step
Recipe View Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. (Cooling time: 10 minutes)
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RECIPE REVIEWS
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Lafayette Pouros
Dec 9, 2023These muffins are so easy to make and they taste amazing! The streusel topping is the perfect touch.
Fidel Fadel
Aug 25, 2023I substituted the almonds with pecans and they were delicious!
Larue Gleichner
Jul 15, 2023A great recipe for using up extra rhubarb from the garden.
Santino Hane
Oct 24, 2022I love how moist these muffins are. The rhubarb adds a nice tanginess that isn't too overpowering.