Last week I saw rhubarb in the farmers market and I made sure to include it in this weeks meal plan. I was thinking that rhubarb muffins would make for a great breakfast this week. I really like the way that the tart rhubarb works in sweet baked goods like these muffins. I decided to start with my favorite muffin recipe which includes some whole wheat flour and rolled oats in an attempt to make them bit healthier. It uses maple syrup, vanilla yogurt and an overripe banana to keep the muffins nice and moist while reducing the amount of butter. I did change the recipe a bit by increasing the amount of sugar as I figured that the tart rhubarb would require it. Normally I would spice these muffins with a bit of cinnamon but I thought that cardamom would work well with the rhubarb and I went with that. The rhubarb and cardamom muffins were a breeze to make and they turned out very well. The muffins were nice and moist and the cardamom paired well with the rhubarb and added an amazing aroma both while baking and after. The rhubarb worked really well in the muffins and their tartness balanced out the sweet muffins nicely. The rhubarb muffins were nice all by themselves or with a bit of butter but they were even better with some homemade strawberry jam !
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup vanilla yogurt
- 1 over ripe banana (mashed)
- 1/4 cup butter (melted)
- 1 egg
- 3/4 cup rolled oats
- 1 cup flour
- 3/4 cup whole wheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cardamom (ground)
- 1/4 teaspoon salt
- 2 cups rhubarb (chopped)
- Mix the brown sugar, maple syrup, yogurt, banana, butter, egg and rolled oats in a bowl and let it sit for 10 minutes.
- Mix the flours, baking powder, baking soda, cardamom and salt in a bowl.
- Mix the wet and dry ingredients along with the rhubarb until just mixed.
- Spoon the mixture into a greased muffin pan.
- Bake in a preheated 375F/190C oven until a toothpick pushed into the center of a muffin comes out clean, about 20 minutes.
I love Rhubarb, I have never had it in muffins before. When I cook with it I always pair it up with strawberries and make a crumble or sauce to put over ice cream or cake.
Those look sensational!! Love rhubarb now that it's in season here 🙂
You've given me an idea for rhubarb bread! The muffins look and sound delicious.
Diana Evans says
Hi Kevin!!! I have to be on a diet now…so I can't pop by as often as I would like…lol….
these look great….I think my favoriute combination is strawberries and rhubard….yummmmmmmmmm
thanks for popping by and leaving the sweet Anniversary wishes…we had a wonderful weekend away!!!
what i like abt this recipe is that it does not contain butter! yogurt and oats- wonderful healthy muffins!
Your photo is beautiful! I like how these are healthy 🙂
Sam Sotiropoulos says
Kevin, I simply love rhubarb! Especially when combined with strawberries. As strawberry season is almost upon us, I think I'll be making some strawberry rhubarb jam as well this year! 🙂
Rhubarb muffins are such a good idea! I also love the base of your muffin recipe. I made brioche over the past two days, and I need a break from butter. I'm looking forward to trying these while rhubarb is in season.
Mmmm. I love that you included banana in them–tons of added flavor and moistness!
Kevin I love the idea of rhubarb muffins and strawberry jam!! What a combination!
The Hubs love, love LOVES rhubarb…this recipe is being printed out as I type for a trial run in the VERY near future!
I am really craving rhubarb – I've been seeing so many tasty recipes, including this one.
Rosa's Yummy Yums says
Delicious and wonderfully spicy! I love rhubarb in muffins!
Love the ingredients in these muffins!
Great looking muffins, Kevin! I still have quite a bit of rhubarb to use up, I bet the family would love these. 🙂
Darius T. Williams says
Isn't it amazing when you see something in the market and it affects exactly what you want to cook – I do that all the time. Fantastic looking muffins sir
LOVE that these have banana in them, great combo!
SavoringTime in the Kitchen says
They look delicious!
I still have yet to make anything with rhubarb, but these look great!
you might not believe this, I never made anything with Rhubarb before, sounds really tempting though.
Love the rhubarb! They look fantastic.
Another rhubarb post and I have never tried it in my life. Hehe. I'll make sure to look for it next time. Your muffins look so good!
Rhubarb muffins sound great, especially with strawberry jam!I'll have to get more rhubarb and try these!
Love muffins, love rhubarb! You are so right about the tanginess of the rhubarb being perfect in something light and sweet like a muffin. Yummy!
WOW!!!This look amazing Kevin I love this!!! Gloria
these muffins i'm definitely gonna make 🙂
I love rhubarb, these look great!
Love that picture Kevin. I never cook with rhubarb for some reason. I would certainly like to try these muffins though.
This might be a silly question, but I have never cooked with rhubarb before. How do you prepare it?
What gorgeous muffins! I love that you added cardamom 🙂
All this rhubarb in the blog sphere!!! I need to make something rhubarb. Nice healthy choice!
Christie's Corner says
Oh Kevin, with that gorgeous photo and seasonal recipe you had me right up until bananas. I loathe bananas. Thank heavens you have "similar recipes" listed in your post. I'll be checking out the rhubarb crumble — unless someone knows a good substitute for bananas in baking.
Would apple sauce do?
Cardamom, rhubarb and maple syrup? I'm in love with these muffins!!! The rhubarb must get so nice and juicy in there, almost stew inside… I bet they were better the next day!
Fearless Kitchen says
This looks really delicious. I only just "discovered" rhubarb a few weeks ago and I really love the flavor!
Rhubarb is my husband's favorite, I definitely need to make these for him!
Chef Jeena says
Lovely muffins Kevin.
I love cardamom! I bet it goes wonderfully with the rhubarb!
Rhubarb muffins and strawberry jam, my goodness!
Love how often you incorporate maple syrup into your recipes. Have you ever tried birch syrup? It's makes a wonderful marinade for meaty dishes and seafood.
another interesting combo is rhubarb and gooseberries. the tartness of both play off each other. make the fruit as a kompott topping and the muffin as a quickbread. (rhubarb is too difficult to set as a jam.)
Delicious looking muffins. What a great way to start the day. Rhubarb is a favorite of mine.
I made rhubarb muffins not too long ago. They were delish! I will have to try your recipe next time!
These look great! If I was going to use a sweeter fruit, what would you cut the sugar down to, 1/2 cup?
Yum! I looooove rhubarb! Still have some left that I need to use up!!
Treehouse Chef says
You make the most interesting recipes. I never would have considered combining rhubarb with muffins. I have a friend that loves Rhubarb so I am going to surprise her and make these!!! Thanks for sharing.
I love all the rhubarb recipes lately!
A great way to use rhubarb!
I can't wait to get some more rhubarb. This looks like a good way to use it.
I have only tasted rhubarb as a sauce sent by an Aussie foodie friend in an exchange parcel we made last year and I loved it. I can only imagine how lovely these muffins taste.
Gorgeous cross section with those big chunks of rhubarb in there! Looks fantastic.
I have yet to try rhubarb, and these muffins look like a great place to start. Thanks for sharing!
[email protected] says
I make muffins all the time, but have never tried rhubarb.
Another thing I do Kevin to make muffins healthier is add ground flax seed.
Thanks for sharing your recipe!
Nice use of maply syrup and rhubarb. Your set for breakfast this week Kevin.
The Duo Dishes says
Great way to start the day with this muffin.
I never had rhubarb till recently. I want to try this~
Jackie @PhamFatale.com says
You're on a roll. All your recipes look so delicious. I love the composition of the pictures with the glass of milk in the back
Jamie: You just remove the leaves and roots, rinse and slice it into pieces of the size that you want.
helen: No, I have not tried birch syrup. I will have to look for it!
amandalaird: Exactly! I cut the sugar down to 1/2 cup for fruit that is not as tart as the rhubarb.
Christie's Corner: Apple sauce should do nicely; say about 1/4 cup. You could also increase the amount of butter by say 2 tablespoons.
Love the use of cardamom in this! The muffins look delicious, a perfect breakfast treat 🙂
I've never had rhubarb…only heard of rhubarb pie…the muffins look delicious!
I made these muffins yesterday, omitting the maple sirup and some of the sugar, but they still turned out absolutely delicious, moist and perfect. Thank you for sharing this recipe! I'll be blogging about it soon, if you don't mind, of course with a link to your site.
I made this recipe today. Oh SOOO GOOD!!! Love it, love it, love it!!! I ate 3 muffins already since making them this afternoon. They are wonderfully moist with a little tart taste of rhubarb. They "taste" healthy with all the goodness of yogurt, bananas, oats, etc. I'll say it again, oh SOOO GOOD!!!!
Mochachocolata Rita says
hey, you're trying a new feel of food styling. love it! 🙂
LoveFeast Table says
I'm going to make these right now! I googled rhubarb muffins and there you are! I'll let you know how they turn out!
LoveFeast Table says
Ok! I finished the muffins! What a surprise! I really thought they were not going to work out! The mixture was dry & stiff and I thought these are going to be biscuits, not muffins! But, out they came and delish they were! They are my new favorite muffins! Just a perfect muffin in my opinion! I am so happy with them, I will make them again & again! Tomorrow morning they will be shared with the gals for brunch!
these look amazing… but i'd like to see the original recipe before the yogurt/banana substitution. how much butter was there? i prefer to sub with applesauce since it's local and bananas are very not-local. and i can't eat dairy straight so i don't have any yogurt around…
i think i'll try to make this with just butter & applesauce, wish me luck!
I've tried this recipe and it was really great, thank you!
Great recipe! I could see these were going to be on the sweet side (brown sugar + maple syrup + banana + vanilla yogurt!!!) so I subbed plain whole milk yogurt and a splash of vanilla extract. I also just put in a splash of syrup, not a full 1/4 c. They were plenty sweet and I like the tartness of the rhubarb to shine through. With this recipe I was able to make 24 mini-muffins baked for 13-14 minutes, and a dozen small regular muffins baked for 20 minutes. Thanks for the recipe!!
robin: I'm glad you enjoyed them! I also like to go a little less sweet with this sometimes to change it up!