Rhubarb muffins

    35 min

    This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb when in season. It makes a moist and tangy muffin.

    139 people made this

    Serves: 12 

    • 120g vanilla yoghurt
    • 30g butter, melted
    • 2 tablespoons vegetable oil
    • 1 egg
    • 165g plain flour
    • 165g dark brown soft sugar
    • 1/2 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 120g diced rhubarb
    • Topping
    • 4 tablespoons dark brown soft sugar
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 4 tablespoons crushed flaked almonds
    • 2 teaspoons melted butter

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas mark 4. Grease a 12 cup muffin tin, or line with paper cases.
    2. In a medium bowl, stir together the yoghurt, 30g of melted butter, oil and egg. In a large bowl, stir together the flour, 165g of brown sugar, bicarbonate of soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
    3. In a small bowl, stir together remaining brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
    4. Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the tin for about 15 minutes before removing.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (143)


    Awesome! So easy to make and went down really well at a house party. Will definitely make them again.  -  11 Jul 2010


    Used different ingredients. I had no vanilla yogurt so used a pot of strawberry instead, the muffins turned out lovely.  -  01 Oct 2010


    very good, soft and I love the interplay between sweet and sour  -  09 May 2010