Description
Moist, tender rhubarb muffins made with Greek yogurt for a creamy tangy texture. Balancing the fruit’s natural tartness with a subtly sweet batter, these baked goods are perfect for warm breakfasts, satisfying desserts, or on-the-go snacks.
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup plain Greek yogurt
½ cup vegetable oil
1 teaspoon vanilla extract
2 cups chopped rhubarb (about 4 stalks)
Optional: 2 tablespoons turbinado sugar for topping
Instructions
Preheat oven to 375°F (190°C)
Whisk together flour, sugar, baking powder, baking soda, and salt
In a separate bowl, beat eggs, then mix in Greek yogurt, vegetable oil, and vanilla
Fold wet ingredients into dry until just combined; gently stir in chopped rhubarb
Divide batter evenly among 12 lined muffin cups
Sprinkle turbinado sugar over each muffin
Bake until golden and a toothpick inserted in the center comes out clean
Cool slightly before removing from pans
Notes
For better rising and fluffiness, ensure baking powder is fresh
Up to 1 cup of flour can be replaced with whole wheat flour
Reduce granulated sugar to ½ cup for less sweetness
Use canola or melted unsalted butter as alternatives to vegetable oil
Store in an airtight container at room temperature for 1-2 days, refrigerate for up to 3 days, or freeze for 2-3 months
- Prep Time: 15
- Cook Time: 25
- Category: BREAKFASTS
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 230mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg