These delicious muffins are moist, healthy, and with each bite you get a burst of the tart rhubarb flavour that fills your mouth with excitement!
The best way to describe these muffins is they are light, moist and so delicious with the bits of rhubarb throughout. What I love about these muffins they are NOT sweet.
When rhubarb is in season, these muffins are one of the first things I make. They are made with spelt flour that I like to use every now and then with my baking. These muffins have lots of flavour from the rhubarb, cinnamon and the Greek yogurt adds a richness and makes these muffins so moist. If you don’t have spelt flour, regular all-purpose flour works too. These muffins freeze really well.
Fresh rhubarb is one of the first fruits we get to enjoy in my part of the world. In Ontario, we now have had hydropondic strawberries grown in greenhouses. We can now enjoy strawberries in the spring before they become plentiful in mid-June.
RECIPE INGREDIENTS:
Dry ingredients: organic light spelt flour, brown sugar, baking powder, baking soda, cinnamon and salt; NOTE: all-purpose can be easily substitute spelt flour
Cinnamon: compliments rhubarb really nicely and that’s why I added it to the topping as well
Greek yogurt: adds moisture to any baked recipe, also sour cream could be easily substituted
Organic Sunflower Oil: is what I used for this recipe; you can substitute any other vegetable oil or melted butter; the oil adds moisture and flavour to these muffins.
Vanilla extract: compliments the flavours
Rhubarb: suggest fresh is all possible for this recipe, however, frozen can be substituted and add frozen rhubarb to this recipe, and don’t thaw them
HOW TO MAKE THESE DELICIOUS MUFFINS
When purchasing rhubarb, often times you end up with a few large stems. So when dicing for this recipe, keep in mind to dice them small size pieces and I leave about 1/2-1/3 stem for topping.
Whisk all the dry ingredients in a large bowl. Whisk together Greek yogurt, vegetable oil, eggs and vanilla until they are thoroughly combined and smooth before adding to the dry ingredients.
Stir in yogurt mixture into the dry ingredients just enough to combine the ingredients and not to over mix. Fold in the rhubarb pieces into the batter.
Then evenly distribute the batter into the lined muffin cups. Bake at 375 degrees Fahrienheit for 20-22 minutes. Set them on cooling rack to cool and serve warm with dollop of butter.
STORING:
When you make these muffins with fresh fruit, it is always important to store properly. It is recommended you store these muffins in an air-tight container at room temperature for up to 3 days or refrigerator for 5 days. First you put them in the refrigerator, I always like to warm them with a cup of coffee or tea.
These muffins freeze well, and again place them in a zip-lock freezer bag or air-tight container for up to 3-4 months.
FREEZING: I will often freeze rhubarb so I can enjoy these muffins along with other recipes. All you need to do is wash the rhubarb, cut them into small pieces, and freeze in a zip-lock freezer bag for up to 8-10 months. Allow them to thaw before using it, you may need to gently squeeze out some of the liquid and then simply add them to your muffins.
Perfect muffins for anytime of the day. Once they are baked, the rhubarb softens leaving a yummy tart flavour. I highly recommend freezing a couple of small bags of rhubarb so you can enjoy this healthy tart fruit anytime of the year! Enjoy! 🙂
Healthy Cinnamon Rhubarb Muffins with Greek Yogurt
Equipment
- muffin tin
Ingredients
- 2 cups organic light spelt flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup Greek yogurt
- 1/2 cup organic sunflower oil (other vegetables can be used)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 3/4 cups fresh rhubarb, diced (frozen can be substituted)
Topping:
- 1 tbsp raw fine sugar
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 375°F. Line a 12 cup muffin tin with paper muffin cups.
- In a large mixing bowl, whisk together flour, brown sugar, baking powder and soda, cinnamon and salt.
- In a medium bowl, measure and whisk together Greek yogurt, vegetable oil, eggs, and vanilla until smooth.
- Add yogurt mixture into the dry ingredients and mix lightly until just combined; do not over mix. Fold in diced rhubarb. It will create a heavy thick batter. Using an ice cream scooper, divide the batter equally into the muffin cups.
- TOPPING: mix together the sugar and cinnamon and sprinkle lightly on top of each muffin. You may need to flatten the batter to allow the sugar mixture to sit on top of the muffins.
- Bake muffins for 20-22 minutes, until golden brown or a toothpick insert comes out clean. Allow to cool in pan for about 10 minutes, then transfer to cooling rack. Serve warm and enjoy!
