Jul 07, 2021, Updated Apr 30, 2024
What Makes These Muffins Healthy
These soft, fluffy healthy rhubarb muffins are loaded with 1 1/2 cups of Greek yogurt, meaning tons of satisfying protein to give them actual staying power as a breakfast. To further boost the healthiness*, I used avocado oil, which is similar to olive oil in it’s nutrition profile; both are high in anti-inflammatory, heart-healthy monounsaturated fats. Avocado oil has a very neutral flavour, perfect for baking. A dose of healthy fats also help these plump l’il muffins keep you satisfied. *I’m a registered dietitian and so I must include the caveat that it’s still a muffin, which is typically one rung up from a cupcake on the healthiness ladder. This one is maybe 2 rungs up.
Fill the Muffin Pan and Bake
Spoon the batter into the prepared muffin tin. Fill each cup and, if you set some aside, top with the reserved rhubarb pieces. Sprinkle with raw sugar for a sweet crunch. Bake in the preheated oven for 18-22 minutes, or until the tops are golden brown and spring back when touched lightly.
Rhubarb Muffin Ingredients
Flour Granulated sugar Baking soda & baking powder: The combination helps promote browning, a fluffy rise, and preserves the rhubarb’s tang. Greek yogurt Avocado oil: Using oil in muffins keeps them softer than if you use butter. Milk Egg Vanilla extract Almond extract (optional): Gives a subtle, distinctive flavor boost. Fresh Rhubarb: Finely chopped so that it cooks through. Raw demarara sugar (optional): Offers a crunchy topping.
Flour: Swap all-purpose flour with whole wheat flour or gluten-free flour if needed. Oil: Any neutral oil like canola or vegetable oil works. Dairy: Substitute plant-based milk and yogurt if you prefer dairy-free. You can use buttermilk in place of the yogurt if that’s what you have on hand. Extracts: Omit almond extract or use lemon extract for a citrusy note. Other Add-Ins: Feel free to stir in 1/2 cup of toasted chopped walnuts or 1-2 tsp of cinnamon if you like.
Muffin pan Muffin liners: Prevent sticking to muffin cups and makes cleanup easier, but you could just spray with nonstick spray. Whisk: For mixing your wet ingredients smoothly. Large bowl + Medium Bowl: For combining the wet and dry ingredients separately. Spatula: Helps fold the batter gently without overmixing.
Don’t use an electric mixer or you’ll make the muffins tough. Stir by hand and use a light touch
Prep Your Ingredients and Pan
First things first, get everything ready. Preheat your oven to 375 degrees. Line a 12-cup muffin pan with liners to ensure the muffins don’t stick and are easy to remove.
Mix Dry Ingredients
In a large bowl, whisk together your dry components: flour, sugar, baking soda, baking powder, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the flour, which helps the muffins rise evenly and enhances the flavor.
Combine Wet Ingredients
In a separate bowl, combine the wet ingredients. Whisk together the Greek yogurt, avocado oil, milk, egg, and extracts until the mixture is smooth.
Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to fold them together gently. It’s crucial to mix until just combined; overmixing can make the muffins tough.
Fold in the Rhubarb
Gently fold the chopped rhubarb into the batter. Reserve a few pieces for topping the muffins if you like. Following these steps will help you whip up delicious rhubarb muffins that are perfect for any occasion.
Make Ahead and Storage
Planning ahead or storing extras is easy with these muffins. Here’s how to keep them fresh:
Make ahead: Prepare the batter the night before and store it covered in the fridge. Just give it a gentle stir before scooping into the muffin pan. Room temperature: Store cooled muffins in an airtight container for up to 3 days. They’ll stay moist and delicious. Freeze: Freeze muffins for up to 2 months. Wrap them individually in plastic wrap and place in a zip-top bag. Thaw at room temperature or warm briefly in a microwave.
Note: Don’t store muffins in the fridge. They’ll go stale faster. See my article “How Long Does Cake Last in the Fridge” for more info! (P.S. If you love rhubarb recipes, you must also try my Rhubarb Cookies, Easy Rhubarb Crisp, Rhubarb Hand Pies, and Strawberry Rhubarb Cake.)
