Rhubarb Muffins (without Butter and with Yogurt!)
Rhubarb muffins made without butter and with a whole cup of yogurt are not only healthy, but so light, fluffy and incredibly delicious! Once you’ve made this rhubarb muffin recipe, you’ll never make another again!
Rhubarb is one of my favorite things on this planet.
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If you know me personally, you know I’m not exaggerating. I first wrote about my love of rhubarb almost 8 years ago when I shared my crunchy rhubarb yogurt recipe,
Since then, I’ve shared many other rhubarb recipes like rhubarb crumble ice cream, rhubarb jam, rhubarb fool and rhubarb tart (with or without meringue).
If you’ve never tasted rhubarb, I urge you to give this unique sour flavor a try. Why not try these rhubarb muffins? Don’t they look enticing? I can assure you that they taste even better than they look!
I have made this muffin recipe using so many different fruits, and every single one brings phenomenal reviews! Rave reviews are the norm, just look at them if you don’t believe me.
The quintessential blueberry muffin!
How to Prepare Rhubarb
- The most important thing to know about rhubarb is that you don’t want to eat any part of the leaf. Rhubarb leaves are poisonous. Unless you grow rhubarb yourself, you won’t usually have to worry about cutting off the leaves, except possibly a little as you see in the photo above.
- There’s really nothing to preparing rhubarb: just slice the top and bottom off and wash the stalks and they’re ready to use. You can chop them into pieces or use as directed in the recipe you’re making. And rhubarb is super easy to freeze (and does so perfectly).
These muffins are the lightest, fluffiest muffins I’ve ever had. As I said, I’ve made them using so many different fruits and flavors and they always turn out beautifully. I can’t keep from eating some raw rhubarb once I have it in front of me, though! Do you like rhubarb raw?
You can even make this recipe in a loaf tin instead of individual muffins. One tip: I highly recommend using a scale for best results.
Rhubarb Muffins
adapted from a Waitrose plum muffin recipe makes 12 regular sized muffins
FULL PRINTABLE RECIPE BELOW
Preheat the oven to 350ºF (175ºC)
Make the rhubarb muffin mixture
Sift first 3 ingredients into a large bowl, then stir in sugar.
In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine.
Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared.)
Add the rhubarb, and continue to fold the mixture until just combined. Do not over stir muffins or they will not be light in texture.
Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar~
- Belgian pearl sugar, Swedish pearl sugar or Demerara sugar for topping
Bake the rhubarb muffins
Bake for 20 to 25 minutes, or until muffins and golden brown (if making one loaf, bake for about 50 to 55 minutes) and a skewer comes out clean when inserted in the center.
Allow to cool slightly before enjoying with a cup of tea or coffee!
Just look at the inside of these light-as-air muffins!
If you try this recipe and enjoy it, please use the star rating
in the recipe card below! Thank you!
Rhubarb Muffins (without Butter and with Yogurt!)
Ingredients
- 2 cups white flour (good quality)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 eggs
- ½ cup light olive oil
- 1 cup greek yogurt (or labne)
- 1 ½ Tbsp buttermilk (or milk with a squeeze of lemon)
- 2 cups fresh rhubarb (chopped- I used frozen once and it was a bit disappointing)
- ½ Tbsp Belgian pearl sugar (Swedish pearl sugar or Demerara sugar for topping)
Instructions
- Preheat the oven to 350ºF (175ºC)
- Sift first 3 ingredients into a large bowl, then stir in sugar.
- In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine.
- Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared.)
- Add the rhubarb, and continue to fold the mixture until just combined. Do not over stir muffins or they will not be light in texture.
- Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar. Bake for 20 to 25 minutes, or until muffins and golden brown (if making one loaf, bake for about 50 to 55 minutes) and a skewer comes out clean when inserted in the center. Allow to cool slightly before enjoying with a cup of tea or coffee!
Notes
- Use a scale for best results in any baking.
Nutrition
You can find many more rhubarb recipes from me and other recipe creators here.
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Hi, can I sub light olive oil for extra virgin or sunflower/vegetable oil? I normally bake with vegetable oil. Don’t have any light olive oil in.
Recipe looks delicious and I have a huge 40 year old rhubarb plant that is very successful this year 👍
I would use extra virgin as long as it’s not a very strongly flavored one. I’m envious of your rhubarb!!!
Made these exactly as the recipe appears… They are absolutely delicious! Warm out of the oven YUM! I greased nonstick muffin tin with margarine and they were very full, spilled over the top and made nice large treats but one was not enough! We’ll see how they hold up over night! I was so surprised at the taste with no additional spices – truly rhubarb muffins! and did I mention that they are healthy!
Right? I am so happy you tried these and loved them, Barb! Yes, it’s hard to eat just one, but as you said, they’re really quite healthy! Thank you so much!
These turned out yummy! I didn’t have the sugar on hand you spoke about for the top, but the other sugar worked out. I have rhubarb for months, I love trying new recipes! Thank you.
Thanks for the reminder that it’s rhubarb season! With all this craziness, I had completely forgotten that! My Aunt Rae’s rhubarb muffins are among my favorite… But I will have to try yours, as they are much healthier!
That’s the bonus with these, they are really pretty healthy muffins!
I have frozen rhubarb Christina but no yogurt and not able to go out during the virus outbreak.
If I substitute with butter or margarine, how much would I use?
Thanks!
Hi Linda, do you have sour cream or labne? The butter isn’t a good sub as there is already a lot of oil, so I don’t believe it would work.
Neither at the moment..will wait to buy the yogurt. Thanks!
And thank you so much for adding my strawberry & rhubarb gratin. We love this dish!
Thank YOU, Jill!
These look divine, Christina! Oh, to have gorgeous rhubarb again – I miss it in France as it doesn’t arrive until a lot later for us in Paris – and from Germany, of all places. I even tried to grow it but it’s not working. So, I’m saving this for later. Looks fabulous! They look so fluffy…
They are super fluffy!
Love these Christina, I’ve never had rhubarb muffins before so would love to try these:-)
I’m so surprised! You won’t have a lack of rhubarb, I’m sure! Lucky you!