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How to Bake Rhubarb Poppyseed Yogurt Muffins

Rhubarb Poppyseed Yogurt Muffins - CookingWithKimberly.comI was wandering around my backyard today and noticed our rhubarb plant growing out of control.

So, I chopped down a heap of it and need to create some rhubarb recipes for you.

Since it`s a weekend, I`m going to create a treat – Rhubarb Poppyseed Yogurt Muffins from Scratch with his fresh rhubarb.

If you`re not into muffins, do try my Rhubarb Moos Recipe! It`s a classic family favorite.

* Note: I had an issue with the recording of this video. So, it is broken into two parts: Part 1 & Part 2.

Type: Muffin Recipe
Serve With: By themselves, or with heavy cream, if desired or on top of vanilla ice cream
Prep Time: 10 min
Cook Time: 15-20 mins
Yield: About 14 large muffins

The ingredients & instructions are listed below the videos for measurements & directions. Please enjoy the videos below.

Part 1:

Part 2:

Muffin Ingredients:

  • 1 1/2 cups brown sugar
  • 1/4 cup vegetable, canola or peanut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup plain yogurt – I prefer Balkan style.
  • 2 tbsp table cream
  • 1 3/4 cups finely sliced diced rhubarb
  • 1 1/2 tbsp poppy seeds
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Topping Ingredients:

  • 1/3 cup sugar
  • 1 1/2 tsp lemon zest
  • 1 tbsp butter – melted

Instructions:

  1. Preheat oven to 400 degrees, and grease or spray with cooking spray, 24 medium muffin cups.
  2. Combine in large bowl brown sugar, oil, egg, and vanilla extract.  Beat well.
  3. Stir this mixture into a large bowl of yogurt, table cream, rhubarb and poppy seeds.
  4. In another small mixing bowl, sift flour, baking powder, baking soda and salt together, then add directly to large bowl of rhubarb mixture.  Combine until all ingredients are evenly combined being careful not to over-mix.
  5. Fill each muffin tin reservoir 3/4 full with rhubarb mixture.
  6. Combine ingredients for the topping – sugar, butter, and lemon zest – and sprinkle on top of each muffin cup.
  7. Bake in center of oven for 15-18 mins, being sure to test centre with a skewer or knife to ensure implement comes out clean.
  8. Remove from oven and allow to cool for 5 mins before serving.

***

I hope you enjoyed this Rhubarb Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

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Author: Kimberly Turner

Kimberly Turner is the web-chef behind CookingWithKimberly.com. Food writer, food consultant and general lover of the delicious treats on our planet, Kimberly brings you hearty content, delicious offerings, fun antics, and some down-home cooked love with her mom making cameos. Internet entrepreneur and marketer, International model, and Editor-in-Chief of a number of online publications. Be a Champion in Your Kitchen & Eat Deliciously!

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3 Comments

  1. I was wandering around my backyard today and noticed my rhubarb is just popping out of the ground. Planted some peas today and waiting for the purple passion asparagus to come up.

    Post a Reply
    • That’s awesome, Richard! I have only planted my herbs thus far…I need to giddy-up with that!

      Keep this recipe for your rhubarb! You’ll be glad you did. Best muffin recipe I’ve ever made.

      Kimberly :)

      Post a Reply

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