Tuesday, May 22, 2012

Yogurt Rhubarb Muffins

OK people…do I have a recipe for you.  These muffins are quite frankly to die for.  I am having a tough time not eating one after the other.  I posted pictures on my own Facebook page and within 15 minutes had about 4 people ask me for the recipe.  I’ve actually made this recipe as a cake too.  I’ll give you the baking directions for both below.  So without further ado…..

Yogourt Rhubarb muffins 003


In a medium bowl, combine:

  • 1 cup organic spelt flour
  • 1/2 cup organic sorghum flour
  • 1/2 cup millet flour
  • 1 1/2  tsp baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
    Set the flour mixture aside.

In a small bowl, combine:

  • 8oz vanilla Greek yogurt ( I used Danone Oikos)
  • 3 tbsp. milk.
    Set the yogurt mixture aside.

In a large bowl, combine:

  • 1 cup brown sugar, packed
  • 1/2 cup butter or margarine.


  • 2 tbsp. butter or margarine, 1/2 cup brown sugar, 1/2 cup chopped pecans, 1/4 cup flour, 1 tsp. cinnamon


In a large bowl (or even better, in your Stand mixer) beat together brown sugar and butter. Then add 2 eggs and 1 tbsp. vanilla and beat until fluffy.

To this mixture, alternately add the flour mixture and the yogurt mixture, beating until well blended.  Make sure you are on low speed to prevent a dust cloud of flour everywhere.

Fold in rhubarb. I used 5 stalks, chopped .

For muffins: grease and flour tins. It should make 16 large muffins. sprinkle with topping. Bake at 350 degrees for 20-25 minutes.

For cake: grease and flour a 9x13inch baking dish or pan. Sprinkle topping over batter. Bake at 350 degrees for 45 to 50 minutes, or until done.

Serve warm or cool and enjoy Smile

Yogourt Rhubarb muffins 002

Yogourt Rhubarb muffins 001


  1. oh my gosh, those look AMAZING! and they're GF!!! I can't wait to try! thanks for sharing!

  2. You're welcome :) I can't stop eating them. But are they truly GF if they contain Spelt? Sorghum and Millet for sure.