Inspired by all the nice and fresh ingredients spring has brought us, we couldn’t ignore the one and only mystic RHUBARB. We were on a hunt for a good and tasty recipe to change our habits. We stumbled upon this amazing blog called FOODESS and we fell in love with Jennifer Pallian’s recipe. With a little twist we made it and loved it. My sister already baked it again for a friend’s party and they adored it too. Will you give it a go?


Raspberry-Rhubarb Muffins

Prep time: 20 mins

Cook time: 28 mins

Serves: 20 muffins


  • 2 cups flour
  • ¾ cup sugar
  • 3 tsp baking powder
  • 1 pinch salt
  • ½ cup melted butter
  • 1¼ cup raspberry yoghurt
  • 1/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup raspberries
  • 1 cup finely chopped rhubarb


  1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with muffin liners; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.IMG_0264
  2. In a separate bowl, whisk together melted butter, sour cream, milk, vanilla and egg. Add to dry ingredients and gently stir, scraping the bottom, until nearly incorporated with a few floury streaks. Gently fold in the raspberries and rhubarb (reserve a few for topping if you like!).IMG_0265
  3. Spoon batter into prepared muffin tin. Bake for 20-28 minutes, until golden brown and tops spring back when lightly pressed.IMG_0277