Description
Deliciously moist muffins made with fresh rhubarb and Greek yogurt, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Greek yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rhubarb, diced (fresh or frozen)
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup brown sugar (for topping, optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon (if using).
- In another bowl, combine the Greek yogurt, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the diced rhubarb until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. If desired, sprinkle brown sugar on top of each muffin for added sweetness and crunch.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a nutty flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg