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Moist and fluffy muffins combining the tartness of fresh rhubarb with creamy Greek yogurt, perfect for breakfast, snack, or light dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup melted butter (or neutral oil)
  • 3/4 cup Greek yogurt
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped fresh rhubarb

Instructions

  1. Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners or lightly grease the cups.
  2. Wash, trim, and dice the rhubarb into small, even pieces.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  4. In a large bowl, beat together the sugar, Greek yogurt, egg, vanilla extract, and melted butter until smooth.
  5. Slowly add the dry ingredient mixture to the wet ingredients and gently stir until just combined.
  6. Fold the chopped rhubarb into the batter until evenly distributed.
  7. Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full.
  8. Optionally sprinkle raw sugar or oats on top of each muffin.
  9. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean.
  10. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Wash, trim, and dice rhubarb into small pieces for even cooking and flavor distribution., Plain Greek yogurt is preferred, but plain regular yogurt can be used for a less thick texture., Store muffins in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze for up to 3 months., If a sweeter muffin is desired, increase sugar slightly., Try mix-ins such as nuts, raisins, or chocolate chips for variation., For dairy-free option, use non-dairy yogurt and neutral oil instead of butter, and flax or chia egg instead of egg., To avoid dense muffins, fold dry and wet ingredients gently and just until combined.

Nutrition

Find it online: https://cookingcrumbs.com/rhubarb-muffins-with-yogurt/