Guess what? I have another rhubarb recipe for you! This time it’s Rhubarb Muffins. The rhubarb season is short so you need to take full advantage of this tasty vegetable. That’s right rhubarb is actually a veggie! But it’s most commonly treated in cooking and baking as a fruit.
I love this recipe…these rhubarb muffins bake up nice and big, have the perfect texture and are topped with a classic cinnamon and sugar sprinkle. They make your whole house smell divine. My daughter came home from school and ate two in row!
There’s nothing tricky about this recipe; it’s simple and straight forward. However, it does have a surprise ingredient! It uses greek yogurt which boosts the nutrition and adds a richness to these rhubarb muffins.
First, combine all the dry ingredients in a large mixing bowl – the flour, sugar, baking powder, cinnamon, baking soda and salt. Next in a medium bowl, whisk together the wet ingredients – eggs, melted butter, vanilla and greek yogurt. Then gently fold the wet ingredients into the dry ingredients until just combined. Finally, stir in the diced rhubarb.
Prepare a 12 cup muffin pan by spraying or lining with muffin papers. Divide the batter evenly among the cups; cups will be full and heaping. Before popping in the oven, mix together the cinnamon and sugar and give each a muffin hefty sprinkle! Bake at 400° F for about 20 minutes until golden brown. You’ll know they’re ready when a toothpick inserted in the center of a muffin comes out clean.
Let the muffins cool and serve warm. These are amazing with a cup of coffee for you and a glass of milk for the kiddos!
- [b]For the Muffins:[/b]
- 2 c. all purpose flour
- 3/4 c. granulated sugar
- 2 1/2 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. plain greek yogurt
- 8 T. butter, melted and cooled
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 c. diced rhubarb
- [br]
- [b]For the Topping:[/b]
- 3 T. sugar
- 1/2 tsp. cinnamon
- Preheat oven to 400° F.
- Combine all the dry ingredients in a large mixing bowl – the flour, sugar, baking powder, cinnamon, baking soda and salt.
- In a medium bowl, whisk together the wet ingredients – eggs, melted butter, vanilla and greek yogurt.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Stir in the diced rhubarb.
- Prepare a 12 cup muffin pan by spraying or lining with muffin papers.
- Divide the batter evenly among the cups; cups will be full and heaping.
- Mix together the cinnamon and sugar and give each a muffin hefty sprinkle before baking.
- Bake for about 20 minutes until golden brown. Muffins are ready when a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool and serve warm.
yay! i have a bag of rhubarb to use too at home
Ooohhhhh, I’ve never done anything with rhubarb (come to think of it, I’m not sure if I’ve even eaten it before!!) But it looks DELICIOUS!!!
Thanks Kelsey! You’ll have to give rhubarb a whirl!
These look yummy!
This would be perfect for breakfast
They look amazing! And they´re healthy right so no bad feelings when eating lots of muffins :)??
These sound amazing! I’ve never cooked with rhubarb before but these muffins might just inspire me to start! Yummy!
http://www.myplotofsunshine.com
Thanks for giving us this awesome recipe! Super excited to try it out
My mom just brought me some rhubarb from her house! Perfect timing with this recipe. 🙂
Love that these are not overloaded with sugar!! I might even try them with coconut sugar!
Oh…we have a lot of ruhbarb in our garden, so I need to do something with them. Muffins perhaps 🙂