Lately, yogurt has been one of my favorite snacks. It is so easy to grab and eat and can be very filling while satisfying my sweet tooth. Needless to say, I was very excited to try Liberté® Méditerranée yogurt!
I wanted to create a recipe that reminded me of childhood. Growing up, I loved when my family made strawberry rhubarb bars. They are so yummy. Since they often remind me of spring and summer in Wisconsin when we used to eat lots of rhubarb, I decided to make a Strawberry Yogurt and Rhubarb Muffin.
These muffins are moist and delicious. They are a strawberry yogurt muffin with a refreshing strawberry rhubarb compote center and crumble topping. You will find hints of both sweetness and tartness.
***See the printable recipe at the end for ways to make these gluten free and/or dairy free!***
Ingredients
- 1 cup rhubarb, coarsely chopped (about 2 stalks, discarding the leaves as they are poisonous)
- 3 Tablespoons strawberry gelatin mix
- 2 Tablespoons water
- 1 1/2 cups flour (for batter)—see recipe at the end for alternatives
- 1/4 cup sugar (for batter)
- 1/8 teaspoon salt
- 1 teaspoon baking soda
- 1 egg
- 2 6-oz containers of Liberté® Méditerranée strawberry yogurt (about 2 cups of yogurt)—see recipe at the end for alternatives
- 2 Tablespoons milk—see recipe at the end for alternatives
- 2 Tablespoons vegetable oil
- 1 Tablespoon unsalted butter (for topping)—see recipe at the end for alternatives
- 1/8 cup flour (for topping)—see recipe at the end for alternatives
- 1/4 cup sugar (for topping)
Directions
1. First, you will want to make the compote. Mix together the rhubarb, gelatin mix, and water in a saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. After this, remove to a separate container to cool completely (I stuck it in the freezer to cool it off in just a few minutes.)
2. In a large mixing bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt, and baking soda.
3. Combine the egg, yogurt, milk, and oil in a separate bowl.
4. Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir or your muffins will become very dense and flat.
5. Scoop the mix into a lightly greased muffin pan, filling each cup about 3/4 full.
6. Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.
7. To make the crumble, combine 1/4 cup sugar and 1/8 cup flour in a bowl. Cut in the butter. If you are unsure what I mean by cut in, you just use a fork to cut into the butter as you combine it with the sugar and flour. Sprinkle it on top of the muffins.
8. Bake for 20-22 minutes at 350ºF, until a toothpick inserted comes out clean.
9. Let cool about 5 minutes before removing from the pan. These are extra delicious when served warm.
Bonus tip: Try changing up this recipe to use their blackberry yogurt and blackberry gelatin mix in place of the strawberry.
Strawberry Yogurt & Rhubarb Muffins with Crumble
Enjoy the vintage combination of strawberry and rhubarb for breakfast. These muffins are moist and fluffy with a creamy sweet-and-sour filling and a crunchy top.
Ingredients
Strawberry Rhubarb Compote Filling
- 1 cup rhubarb, coarsely chopped (about 2 stalks)
- 3 tablespoons strawberry gelatin mix
- 2 tablespoons water
Muffin Base
- 1½ cups flour
- ¼ cup sugar
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- 1 egg
- 2 6-oz containers of Liberté® Méditerranée strawberry yogurt
- 2 tablespoons milk
- 2 tablespoons vegetable oil
Crumble Topping
- ¼ cup sugar
- ⅛ cup flour
- 1 tablespoon unsalted butter (cold)
Instructions
- Make the compote first: combine the rhubarb, gelatin mix, and water in a small saucepan. Bring this mixture to a boil then reduce heat and simmer for 5 minutes. Pour the cooked mixture into a separate container to cool completely. (Your best bet is to place in the refrigerator or freezer for a short time as you complete the next steps.)
- In a large mixing bowl, combine 1½ cups flour, ¼ cup sugar, salt, and baking soda.
- Combine the egg, yogurt, milk, and oil in a separate bowl.
- Stir the wet ingredients from step 3 into the dry ingredients, just until wet. Be careful not to over-stir, or your muffins will become very dense and flat.
- Scoop the mix into a lightly greased muffin pan, filling each cup about ¾ full.
- Add the strawberry rhubarb compote to the center of each muffin. I used a teaspoon and lightly pressed down creating a bowl in the center of the batter as I dumped it in each.
- To make the crumble, combine ¼ cup sugar and ⅛ cup flour in a bowl. Cut in the cold butter.
- Bake for 20-22 minutes at 350 degrees until a toothpick inserted into the muffin itself (not the compote) comes out clean.
- Let cool at least 5 minutes before removing from the pan.
Notes
*The original yogurt I partnered with for this recipe is no longer available anywhere that I can locate. To make up for this, I replace it with an equivalent amount of a comparable type of yogurt (a fruit-on-the-bottom yogurt that is a little more tart, like a Greek yogurt or Australian yogurt).
This can easily be made gluten-free or dairy-free!
Gluten Free
Substitute your favorite 1-to-1 gluten free baking flour for the regular flour. We use Bob's Red Mill 1-to-1 baking and cook an extra minute or so.
Dairy Free
Substitute your favorite dairy-free yogurt for the dairy yogurt in the recipe.
Substitute your favorite vegan butter for the dairy butter in the recipe.
Substitute your favorite dairy-free milk for the dairy milk in the recipe.
The amounts on these should not need to be modified, as they should substitute evenly, but if you notice the batter is a little bit dry, you may need to add another teaspoon or two of milk. This is why I include in-process photos, so you can see what the consistency should look close to.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 322Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 39mgSodium: 302mgCarbohydrates: 55gFiber: 1gSugar: 28gProtein: 7g
This nutrition information is auto-generated. Nutritional values may change with specific items and brands used, so manual calculation is recommended if exact nutritional counts are needed.
Liberté® Méditerranée yogurt comes in 9 different flavors, all made with whole milk for a creamy texture. The bottom is filled with real fruit. This yogurt contains live, active cultures, which can be good for digestion, and does not contain sweetener substitutes, preservatives, or gelatin. You can purchase this yogurt at Publix grocery stores.
Flavors you can find at Publix locations include the following: Cappuccino, Caramel, Blackberry, Coconut, French Vanilla, Lemon, Strawberry.
-Have you ever tried Liberté® yogurt? If so, what’s your favorite flavor? If not, which flavor sounds yummiest to you?
OH my goodness! This recipe looks incredibly tasty and easy to make. I think my kids would love it! Definitely checking out this yogurt! Thanks for the heads up!
Thank you, Kristin! It was delicious.
These look like an indulgent, yet healthy snack!
Thank you, Lauren.
Looks yummy! I’m not a fan of rhubarb, but I think I could just substitute strawberries
Yes, strawberries would work! Or even try another type of fruit that goes well with strawberries (blueberries or raspberries…)
These look amazing! I’m gonna have to try them!
Let me know how you like them!
I would love to know if they taste like Greek Yogurt? I am not a fan of Greek but never seen this Yogurt before and it look delicious!
They’re not as thick as Greek yogurt and are sweeter, not sour-tasting. Thank you!
Mmmmm… Yum!
They look delicious – especiall in your muffins! It’s like when I think your muffins can’t get any better, you surprise me with a new recipe 🙂
Thank you, Menucha!
I love that these yogurts are made with whole milk
These look wonderful! The yogurts sound wonderful! I never would have thought to use yogurt in muffins, but it sounds fantastic!
Your muffins look so good (and easy) and I think you could make them with any of these varios flavors probably, maybe add some chia seeds.
Good idea! I love chia seeds. Thank you!
I will love to try caramel flavor.
I like all of Liberte products are gluten free.
Your posts always make me hungry! These look amazing.
Thanks Kira!
The lemon is one of my favorites.
I’m totally intrigued! Sounds delish!!
I like the fact that it doesn’t contain sweetener substitutes! The muffins look yummy and my rhubarb plant is looking like it’s going to be very productive this year. Will have to try your recipe.
If you try it, come back and let me know how you like it!
Those look delicious!!
Thank you, Jennifer!
Peach & Blueberry YUM
These products look awesome. Since it is made with whole milk it has to be sooo yummy and creamy!
One of my husband’s favorite desserts is Strawberry Rhubarb Pie. I bet he would love these!
That sounds perfect!
Oh these look so good! I love that they have been making yogurt since 1964! I cannot wait to try these! I need to try your Strawberry Rhubarb muffins! I have not had Rhubarb for a long time! I remember growing up and my grandmother always had some!
Im also not a fan of greek style so I’d like to try this kind.
I seen coconut and caramel
I have never seen this yogart in stores but then again I have never looked for it. The muffins look really good.
I have not heard of this yogurt brand before. After looking over the website, I am interested in trying them! A takeaway from the website was that there are no gelatin, sugar substitutes or preservatives added to the yogurt products!
Orange mango and blueberry:)
oh my! those muffins look mouth watering! Your family is so lucky to have you bake these for them!
Aw, thank you Dawn!
I think their yogurt looks delicious. I would love to try it.
Those look amazing thanks for sharing.
Thank you! They are delicious.
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