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Rhubarb-Yogurt Muffins

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Rhubarb Yogurt Muffins

Rhubarb-Yogurt Muffins

Jessica Braider
Rhubarb is one of my favorite spring vegetables. It is only around for a short time, but when it is here I love to come up with new and different ways to use it. These muffins were an immediate hit with my family - there's something so fun about the little, tart nuggets of rhubarb sprinkled throughout.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 servings
Calories 164 kcal


  • 1 cup all-purpose flour use wheat/gluten-free, if needed
  • 1 cup whole wheat flour use wheat/gluten-free if needed
  • 1/2 cup sugar
  • 1 1/2 tsp. baking soda
  • 1/4 tsp. ground nutmeg
  • 2 eggs lightly beaten
  • 1 cup low fat plain yogurt or use any variety
  • 1/4 cup butter melted
  • 1 tsp. vanilla extract
  • 1 - 2 stalks rhubarb chopped into ¼-inch pieces, about 1 cup


  • Preheat the oven to 375 degrees and line a muffin tin with liners or spray it with cooking spray.
  • In a large bowl, mix the flours, sugar, baking soda, and nutmeg.
  • When well mixed, add the eggs, yogurt, melted butter, and vanilla and stir until the wet and dry ingredients are well combined.
  • Gently stir in the rhubarb.
  • Distribute the batter into the muffin cups and bake for 20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  • Remove the muffins from the tin and cool on a cooling rack. Store in an airtight container for 2 days or freeze for up to 3 months. To reheat the muffins, microwave until warmed through or heat in the toaster oven.


Do Ahead or Delegate: Measure and combine the dry ingredients, beat and refrigerate the eggs, chop the rhubarb, or fully prepare and freeze the muffins.
Scramble Flavor Booster: Use additional nutmeg or some cinnamon.
Tip: Rhubarb, often found thought to be a fruit because of its sour-sweet taste, is actually a vegetable. Like celery, it grows as stalks that are generally bright pink. (Have no fear if the rhubarb at your store is light pink or pale green; the color is not indicative of its ripeness or sweetness.)
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!


Calories: 164kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 39mgSodium: 224mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 174IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword 30 Minutes (or less) Meals, Baked Goods, Breakfast/Brunch, Dessert, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Make-Ahead, Nut-Free, Side Dish, Snack/Appetizer, Spring, Vegetarian
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