Scandinavian Rhubarb Muffins

Packed with flavor and texture, all these rhubarb muffins need are a dusting of confectioners' sugar.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 3⁄4 cup granulated sugar
  • 1⁄4 cup butter, softened
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1⁄2 cup plain nonfat Greek yogurt
  • 1⁄4 cup milk
  • 1 cup spelt flour
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1⁄4 tsp. salt
  • 1⁄4 cup minced candied ginger
  • 2 cups chopped rhubarb
  • 1 Tbsp. confectioners' sugar


  • Preheat oven to 375°F. Grease or place cupcake wrappers in a 12-cup muffin tin.
  • In a large bowl, cream granulated sugar and butter, add egg and vanilla and stir until incorporated. Stir in yogurt and milk.
  • In a medium bowl, whisk together the two flours, baking powder, and salt. Add to the sugar and butter mixture and stir until just incorporated. Fold in the rhubarb and candied ginger.
  • Spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes. Cool. Dust with confectioners' sugar before serving.