Strawberry rhubarb muffins with a dash of cinnamon, using greek yogurt instead of milk and applesauce instead of oil. This is a great way to bake with rhubarb and eat up some of your strawberries too!
Confession time: I had never eaten rhubarb before these muffins.
Maybe I should say I never knowingly ate rhubarb, as I don’t think this was something my mom tried to slip in to meals growing up, but it can apparently be snuck into many foods. It’s a tricky little vegetable.
Side note: When I googled rhubarb I learned that while it is widely thought of as a vegetable, it actually is considered a fruit in the US for tax purposes. I don’t even really know what that means, but I felt like I should share.
Anyway, it felt like everyone was talking about rhubarb these days so I thought I should get in on the action.
My recipe is kind of a combination of the two with a few extra changes of my own. I liked that the second of those recipes used greek yogurt instead of milk or butter, and I went one healthy step further and used applesauce instead of oil.
I also added more strawberries and rhubarb, just because I was feeling adventurous.
Since this was my first time trying rhubarb, I naturally wanted to taste it before I put a whole bunch in my muffins.
Don’t do that!
Nobody told me this was a bad idea – rhubarb on its own is quite bitter and not at all tasty. Enough so where I almost abandoned the whole idea of my strawberry rhubarb muffins and instead turn them into cinnamon strawberry muffins.
And then I read some more about rhubarb, learned this was normal, and realized that’s why everyone adds sugar.
The finished muffins were a great combination of flavors – there is still a hint of tartness from the rhubarb, but the strawberries and all other ingredients mask it just enough where it’s a balanced amount.
I wanted to make a rhubarb simple syrup to glaze these beauties with, but I didn’t get a chance to make it before all these suckers were gone. Whoops.
Have you ever baked with rhubarb? Tell me about your favorite ways to eat it!
- 1 1/4 cup all purpose flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsweetened applesauce
- 1 large egg
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup chopped rhubarb
- 3/4 cup chopped fresh strawberries
- Preheat oven to 350F degrees.
- In a medium mixing bowl, combine the flour, sugar, cinnamon, baking powder and baking soda.
Add the applesauce, egg, greek yogurt and vanilla to the flour mixture and stir until combined.
- Stir in the chopped rhubarb and strawberries.
- Pour batter into muffin pan, filling them about 3/4 of the way full.
- Bake for 22-25 minutes or until knife comes out clean.