Rhubarb Muffins
Description
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!
Ingredients
•
1/2 cup vanilla yogurt
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2 tablespoons butter, melted
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2 tablespoons vegetable oil
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1 egg
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1 1/3 cups all-purpose flour
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3/4 cup brown sugar
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup diced rhubarb
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1/4 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 cup crushed sliced almonds
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2 teaspoons melted butter
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin, or line with paper liners.
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.
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.
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.