Rhubarb Muffins Recipe

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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!


Rhubarb (Photo credit: ksbuehler)


  • 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.

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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