These rhubarb muffins are a delightful blend of tangy rhubarb and a soft, moist texture, complemented by a crunchy almond topping.

They're easy to make with simple ingredients, and whether you use frozen or fresh rhubarb, you'll get a delicious result. Ideal for breakfast or a snack!

Ingredients

For this tasty muffin recipe, you'll need:

Wet Ingredients:

• ½ cup vanilla yogurt

• 2 tablespoons melted butter

• 2 tablespoons vegetable oil

• 1 large egg

Dry Ingredients:

• 1 ⅓ cups all-purpose flour

• ¾ cup brown sugar

• ½ teaspoon baking soda

• ¼ teaspoon salt

Rhubarb:

• 1 cup diced rhubarb

Topping:

• ¼ cup brown sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• ¼ cup crushed sliced almonds

• 2 teaspoons melted butter

Instructions

1. Preheat and Prepare the Muffin Tin

Start by preheating your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners for easy cleanup.

2. Combine Wet Ingredients

In a medium bowl, stir together the vanilla yogurt, melted butter, vegetable oil, and egg. Make sure all ingredients are well combined.

3. Mix Dry Ingredients

In a separate medium bowl, combine the all-purpose flour, brown sugar, baking soda, and salt. Stir until the dry ingredients are evenly distributed.

4. Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and mix until just blended. Be careful not to overmix; it's okay if it's a little lumpy.

5. Fold in the Rhubarb

Gently fold in the diced rhubarb, ensuring it's evenly distributed throughout the batter.

6. Prepare the Topping

In a small bowl, mix together the remaining brown sugar, cinnamon, nutmeg, crushed almonds, and melted butter. This will create a sweet and crunchy topping.

7. Fill Muffin Cups

Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the topping mixture generously on top of each muffin and press down lightly to make it stick.

8. Bake and Cool

Place the muffin tin in the preheated oven and bake for about 25 minutes, or until the tops spring back when lightly pressed. The muffins should be golden brown on top. Let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy

These muffins are best enjoyed fresh out of the oven or within a few days for maximum flavor. Pair them with your favorite morning beverage, and you've got yourself a perfect treat!