Ingredients
125 ml vanilla yogurt
30 g butter, melted
30 ml vegetable oil
1 egg
325 g all-purpose flour
175 g brown sugar
2.5 ml baking soda
1.25 ml salt
240 ml diced rhubarb
60 g brown sugar
2.5 ml ground cinnamon
1.25 ml ground nutmeg
60 ml crushed sliced almonds
10 ml melted butter
Directions
Step 1
Preheat the oven to 175°C (350°F). Grease a 12-cup muffin tin or line with paper liners.
Step 2
In a medium bowl, combine the yogurt, 30 g melted butter, oil, and egg. In another medium bowl, mix the flour, 175 g brown sugar, baking soda, and salt. Pour the butter mixture into the flour mixture and mix until just blended. Gently fold in the rhubarb. Spoon the batter into the prepared muffin tin, filling each cup at least 2/3 full.
Step 3
In a small bowl, stir together 60 g brown sugar, cinnamon, nutmeg, almonds, and 10 ml melted butter. Spoon this mixture on top of each muffin and lightly press it down.
Step 4
Bake in the preheated oven for about 25 minutes or until the tops spring back when lightly pressed. Let the muffins cool in the pan for approximately 15 minutes before removing them.