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Fresh Strawberry Rhubarb Yogurt Muffins

4.50 Mitt(s) 4 Rating(s)4 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 54 votes, average: 4.50 out of 5

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Level: Easy

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Description

The classic duo of strawberry and rhubarb add marvelous flavor to these light and creamy Strawberry Rhubarb Yogurt Muffins. Just look at the dome on these babies!

Ingredients

  • ¼ cups Butter
  • ¾ cups Sugar
  • ¼ cups Vegetable Oil
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 whole Egg
  • 1 cup Plain Yogurt
  • ½ teaspoons Almond Extract
  • ¾ cups Chopped Rhubarb
  • 1 cup Chopped Strawberries
  • ¼ cups Brown Sugar For Tops

Preparation

Preheat the oven to 450 degrees F.

Place paper muffin liners in your muffin tins (yields 18-20 muffins).

In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth. Set aside.

In a separate bowl, combine the flour, baking soda, baking powder and salt.

Add the egg, yogurt and almond extract to the creamed sugar mixture and mix well. Slowly add the dry mixture into the wet mixture. Add the chopped rhubarb and strawberries and lightly mix in.

Use a ¼ cup scoop to scoop the batter into the liners. Sprinkle a little brown sugar on the top of each muffin.

Bake for 12-14 minutes until golden on top.

Number of servings (yield): 18 -20 muffins

One Comment

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tbone on 7.28.2011

I think the temperature is too high for this recipe (maybe it is a typo?). Mine got way too done on the outside even though I cooked less than according to directions.

4 Reviews

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Itty on 5.23.2012

These are delicious! I made a few substitutions. I substituted the veg. oil for no sugar added applesauce. I also subed the plain yogurt for Chobani vanilla greek yogurt. I also upped the rhubarb to 1 cup. I reduced the temperature to 400 degrees based on the previous reviews/comments and baked for 18-20 minutes. The result: a very moist muffin that is actually good for you at only 91 calories and 2 grams of fat per muffin. My husband LOVED them and asked just how many he was allowed to take (the rest are for a potluck at work). My recipe yielded 24 muffins. I’ll definitely be making these again and may try substituting the butter with applesauce too, making it even more healthy.

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camerapatty on 8.24.2011

OMG! These are so yummy. Very moist on the inside and I didn’t taste the rhubarb as much as I thought you would. And the brown sugar on top is perfect. Thank you for this recipe. Our family has a new favorite recipe to add to our collection! <3

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tbone on 7.28.2011

They were good, but a bit dry. I’m not sure how much of that was from the too high cooking temperature. I’d definitely try again and see how they turned out baking in a lower temp. oven.

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missjed on 6.14.2011

Really nice springtime muffin! Mine were not as domed, but that’s my fault for adding more strawberries than called for. Delicious nonetheless.

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