Rhubarb Berry Yogurt Muffins
What is your favorite recipe to make with rhubarb?
I think many of us associate rhubarb as an ingredient to be used in the popular rhubarb pie. It is one of my favorites and I have a recipe that I developed years ago for Rhubarb-Strawberry Pie that is something I look forward to making each year when rhubarb is in season.
I also like to use rhubarb in other recipes. One of my favorite ways is dicing it in an arugula and spinach salad tossed with goat cheese, strawberries, walnuts and a balsamic reduction. Friends, this is good stuff. The tart and crunchy rhubarb compliments this salad so well.
Oh wait, we aren’t talking about the salad today are we? It is something I usually just toss together for a quick lunch. In the meantime let’s talk about these muffins.
This past Saturday was our first time back to our local Farmers Market for the season. It was a beautiful morning as we strolled through the market checking out the local produce. Most of the vendors had rhubarb that is in season.
With my fresh rhubarb in hand and the many possibilities to make with it such as pie, chutney or the salad I just teased you with, I also like to incorporate rhubarb into muffins.
What I like to do is shred the rhubarb in a food processor opposed to dicing it. This way you get little flecks of rhubarb in each bite. If you don’t have a food processor you can easily use a grater. It just takes about two stalks to get enough shredded rhubarb.
These muffins are then tossed with some sweet berries. I like to use a mixture of strawberries and blueberries to compliment the tartness of the rhubarb.
You can make a batch, toss them in a resealable bag and freeze these so you always have fresh muffins on hand. A quick zap in the microwave or defrosted on the counter and you have a muffin to enjoy in the morning with a hot cup of coffee as you begin your day.
Rhubarb Berry Yogurt Muffins
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 muffins
Ingredients
- 1 cup shredded rhubarb (about 2 stalks)
- 1 3/4 cup all-purpose flour
- 3/4 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Pinch of ground ginger
- 1 cup non-fat vanilla yogurt
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup berries (strawberries, blueberries, raspberries or a mix)
Topping
- 1/3 cup brown sugar
- Pinch of ground cinnamon
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line 12 cup muffin tin with liners and set aside.
- Chop two rhubarb stalks and place in food processor and pulse until shredded. Alternatively use a hand grater to shred rhubarb. Set shredded rhubarb aside.
- In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Still just until ingredients are combined.
- Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined, don’t over mix.
- Fold shredded rhubarb and berries in batter just until combined.
- Spoon batter into prepared muffin pan about 3/4 full.
- Sprinkle top with additional brown sugar and cinnamon.
- Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.
- Place on wire rack to cool.
I’ve never tried shredding rhubarb for muffins, I love this idea! These look amazing, and I am so excited rhubarb is back in season – I’m sure there will be many incredible recipes circling the blogging world!!
I love rhubarb but shredding? Never tried it!
These muffins look fantastic.
Strawberry rhubarb pie for me. I know it’s old fashioned and traditional but hey, that’s me. 🙂
Fruit in every bite is a must with muffins! 🙂
I love a simple berry muffin, but what a great idea to add in yogurt and rhubarb! I bet the yogurt makes them so moist. Great recipe, Jennifer!
Would you believe that I have never cooked or baked with rhubarb?! I must change that…with these muffins. They look so wonderful. Perfect summer flavors too!
I love that you shred the rhubarb! And I love that this is a different rhubarb recipe than the typical (but delicious!) pie. Gotta try these!
I have never tried to make anything with rhubarb. I guess it always intimidated me, but you make it look doable. These muffins look delicious!
Did you just give me permission to eat muffins for breakfast? I love the sound of that! The little bit of sugar on top would be the perfect finish.
Yum! I have to send this recipe to my cousin. She has rhubarb growing in her yard and never knows what to do with all of it.
Mmmmmmmmmm! I made my favorite strawberry rhubarb yogurt muffins last night, so I know just how wonderful these must be!
I’ve yet to cook with rhubarb! These will be on my net to make list, they look SO good Jennifer!
I love rhubarb with berries, your muffins look delicious!
What beautiful muffins! I haven’t jumped onto the rhubarb bandwagon yet but I’ll have to try it asap! And I just love the addition of yogurt in these – I’m sure it gives off such a fluffiness to these muffins.
These were AMAZING! I’ve always tried to make muffins fluffy and not too sweet and this is the perfect recipe to have a great taste, but also nice texture as well. Instead of fresh rhubarb I made a rhubarb jam and put it in the middle before baking and it turned out fantastic. Thank you for such a great photo recipe – it always helps in the process. :))
I am so glad to hear you enjoyed this yummy recipe! Thanks so much for letting me know!
Best muffins I ever made,I added some chopped pecans to the batter and topping..does anyone know how many weight watchers points are in one muffin???
Hi Nancy, So glad you enjoyed these muffins. I’m sorry I don’t have the WW points for one muffin.
These muffins are fantastic! ❤️
I used soy yogurt, added some walnuts and used raspberries. omg – never tasted anything so Delish. Perfect blend of sweet and tart. Can anyone help me stop eating?
Hi Deb! So glad you enjoy these delicious muffins! Thanks so much for letting me know! 🙂
What else could replace the rhubarb?
Thanks