Rhubarb Muffins (without Butter and with Yogurt!)
User Reviews
4.8
Rhubarb Muffins (without Butter and with Yogurt!)
Description
Rhubarb Muffins (without Butter and with Yogurt!) use common baking ingredients such as all-purpose flour, baking powder, baking soda, sugar, eggs, and a combination of light olive oil, Greek yogurt, and buttermilk to replace butter. This results in a moist texture with a tender crumb.
The rhubarb adds a tart, fruity element that contrasts nicely with the creamy yogurt mixture. Mixing is done carefully to just combine ingredients and preserve a light texture without overworking the batter. Once spooned into muffin tins or loaf pans, the batter is sprinkled with pearl sugar, providing a subtle crunch on top after baking at 350ºF until golden and cooked through.
These muffins are suitable for enjoying alongside tea or coffee and are a good way to incorporate rhubarb in a less conventional but flavorful form. Using fresh rhubarb is recommended for best results rather than frozen.
Using a kitchen scale ensures accurate measurement of the flour and other ingredients, which helps maintain consistent baking outcomes.
Ingredients
- 2 cups all-purpose flour good quality
- 2 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- 2 egg
- ½ cup olive oil light
- 1 cup Greek yogurt (or labne)
- 1 ½ Tbsp buttermilk (or milk with a squeeze of lemon)
- 2 cups rhubarb chopped- I used frozen once and it was a bit disappointing, fresh
- ½ Tbsp pearl sugar Swedish pearl sugar or Demerara sugar for topping, Belgian
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
- Measure ingredients precisely using a kitchen scale for consistent muffin texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 217kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 138mg | 6% |
| Potassium | 119mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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