Description
Rhubarb Muffins with Greek Yogurt bring fresh spring sunshine right to your breakfast table. Tangy rhubarb and creamy yogurt create a delightful morning treat that will wake up your taste buds with pure homemade goodness.
Ingredients
Scale
Primary Ingredients:
- 2 cups (250g) all-purpose flour
- 1 ½ cups (180g) chopped fresh rhubarb
- 1 cup (245g) plain Greek yogurt
Supporting Ingredients:
- ¾ cup (150g) granulated sugar
- ¼ cup (60ml) vegetable oil
Finishing Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar + ½ teaspoon cinnamon (optional topping)
Instructions
- Arrange your oven rack in the middle position and heat to 350°F (175°C). Prepare a 12-cup muffin tin by lining with paper cups or coating with cooking spray.
- Grab a spacious mixing bowl and thoroughly combine 2 cups flour, ¾ cup sugar, baking powder, baking soda, and salt using a whisk.
- In a separate bowl, blend 1 cup Greek yogurt, ¼ cup vegetable oil, 1 egg, and 1 teaspoon vanilla until the mixture looks completely smooth.
- Pour the liquid ingredients into your dry ingredients. Stir gently with minimal strokes—stop mixing the moment ingredients are incorporated to keep your muffins tender.
- Carefully fold 1 ½ cups chopped rhubarb throughout the batter, distributing pieces evenly.
- Distribute the batter across all 12 muffin cups, filling each about ⅔ full for optimal rising.
- If desired, sprinkle the top of each muffin with 1 tablespoon sugar mixed with ½ teaspoon ground cinnamon.
- Slide the muffin tin into the preheated oven and bake for 22-25 minutes until a toothpick inserted in the center emerges clean.
- Remove from oven and let muffins rest in the tin for 5 minutes to set their structure.
- Transfer muffins to a wire rack, allowing them to cool completely before serving.
Notes
- Always choose fresh, firm rhubarb for the best texture and tartness in these muffins.
- Chop rhubarb into small, uniform pieces to ensure even distribution and consistent baking.
- Don’t overmix the batter, as this can make your muffins tough and dense instead of tender and light.
- For a gluten-free version, swap the all-purpose flour with a good quality gluten-free flour blend and add an extra tablespoon of Greek yogurt to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 156 kcal
- Sugar: 9 g
- Sodium: 103 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg