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Rhubarb Morning Muffins

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
12 servings
Rhubarb Morning Muffins
Ingredients
  • 1/2 cup vanilla yogurt
  • 2 tablespoons butter, melted
  • 2 tablespoons vegetable oil
  • 1 egg
  • 1 1/3 cups all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup diced rhubarb
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup crushed sliced almonds
  • 2 teaspoons melted butter
Instructions
1
Preheat your oven to the desired temperature of 350 degrees Fahrenheit, or equivalently 175 degrees Celsius.
2
Next, take a muffin tin with 12 cups and give it a light coating of grease or line it with paper liners to prevent sticking.
3
Mix together 2 tablespoons of melted butter, oil, and a single egg in a medium-sized bowl. Combine this mixture with 1/4 cup of yogurt to create a smooth blend.
4
In another bowl, whisk together 3/4 cup of brown sugar, flour, baking soda, and salt until they form a cohesive unit.
5
Merge the wet ingredients with the dry ingredients by pouring them into each other, and mix until just combined.
6
Add in 1 cup of chopped rhubarb to the mixture, and gently fold it in.
7
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8
In a small bowl, combine 1/4 cup of brown sugar, cinnamon, nutmeg, and sliced almonds. Add in another 2 teaspoons of melted butter to create a fragrant mixture.
9
Spoon this mixture on top of each muffin, and gently press it down with your finger to create a crunchy topping.
10
Bake the muffins in the preheated oven for 25 minutes, or until they spring back when pressed lightly.
11
After 15 minutes of cooling in the pan, remove the muffins and let them cool completely on a wire rack.