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Soft, moist muffins with tangy rhubarb and creamy Greek yogurt, perfect for a quick breakfast or snack.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb, chopped (fresh or frozen)
  • 1/2 teaspoon cinnamon (optional)
  • Optional toppings: brown sugar for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C) and line or grease a muffin tin.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and optional cinnamon.
  3. In a large bowl, beat softened unsalted butter and granulated sugar until light and fluffy.
  4. Add Greek yogurt, eggs, and vanilla extract to the butter-sugar mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
  6. Fold in chopped rhubarb gently (if using frozen rhubarb, chop while still frozen).
  7. Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle brown sugar on top if desired.
  8. Bake for 20–25 minutes at 350°F (175°C) or until a toothpick inserted in the center comes out clean.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ingredients at room temperature for best texture., Do not skip cooling muffins before eating to prevent them from falling apart., Add fresh lemon zest to the batter for bright, fresh notes if desired., Store leftovers airtight at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to 3 months., To thaw and warm frozen muffins: thaw overnight in fridge or 1–2 hours at room temperature, then warm in a 325–350°F (160–175°C) oven for 6–10 minutes., Make batter the night before and refrigerate for convenience., Consider swapping half the all-purpose flour with whole wheat flour for a heartier muffin., Try fruit variations with blueberries, strawberries, or diced apples., Add nuts such as walnuts or pecans for crunch.

Nutrition

Find it online: https://cookingcrumbs.com/rhubarb-greek-yogurt-muffins-bake-perfectly-soft-treats/