Name: Rhubarb Muffins (without Butter and with Yogurt!)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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))

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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, and these rhubarb muffins are insanely good!

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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

Ingredients

flour
baking powder
baking soda
sugar
eggs
olive oil
Greek yogurt
buttermilk
rhubarb
Belgian pearl sugar

Directions

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!