These tender muffins are studded with crimson bursts of rhubarb and crowned with a crunchy cinnamon sugar topping. You'll feel wonderfully indulgent when you take a bite, but get this: these muffins don't have any oil in them! Plain, fat-free Greek yogurt replaces the oil in this recipe. That means you can have two.
If you want to go rhubarb crazy, spread a little rhubarb compote on your muffin. It's a good choice, believe me.
Skinny Rhubarb Muffins
Makes 18 muffins
Adapted from allrecipes.com
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1/2 cup plain, fat-free Greek yogurt
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 cups rhubarb, chopped into 1/4" pieces
1 tablespoon butter, melted
1/3 cup granulated sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees. Line a muffin tin with paper liners or grease with baking spray.
In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk together brown sugar, yogurt, egg, vanilla extract, and buttermilk. (The mixture will be pretty liquid-y.) Use a spatula to gently stir the wet ingredients into the dry. Stir in rhubarb.
In a separate small bowl, stir together melted butter, granulated sugar, and cinnamon. Use your fingers to sprinkle the topping on top of the muffin batter.
Bake muffins in preheated oven for about 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean.
Hi Erin! I have rhubarb coming out of my ears (we have our own plant plus friends have graciously been gifting :) I already made some jam and plan to make these tomorrow (love the low fat recipe), but don't have buttermilk. Is it ok to just use regular milk, or do I need to add vinegar to the milk (or something like that?!?!?).
ReplyDeleteAmy
p.s. Little Danny is so sweet, so glad you posted a pic of him!
Hi, Amy! I really hope you like the muffins! I never keep buttermilk on hand either. I just stir 1 tablespoon of lemon juice or white vinegar into one cup milk and let it sit for 5 minutes. You can tell it's ready to use when it thickens up a bit. By the way, I've also used apple cider vinegar, and it was too vinegar-y. It works in a pinch, but I'd use lemon juice or white vinegar if you have it. Hope you're well!
DeleteAlso, one additional thing I thought of. If you store the muffins in a container with a tight-fitting lid, the crunchy topping isn't crunchy the second day. Still delicious...just not crunchy! :-) So, you might want to cover them loosely.
Deletewish we were having amys problems.. Cant find rhubarb and have never tried it.. =(
ReplyDeleteOh, what a bummer! I wish you guys could find rhubarb. It took a while to show up in the markets around here. If you want to try it, I think they sell frozen rhubarb. Either that or you can take a drive to Milwaukee! :-)
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