Description
Delight in these moist and tangy Rhubarb Muffins made with creamy Greek yogurt. The fresh rhubarb pieces add a tart burst of flavor, perfectly balanced by a touch of cinnamon sugar topping. Easy to prepare and baked to golden perfection, these muffins make a delicious breakfast treat or afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (245g) plain Greek yogurt
- ¼ cup (60ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Other Ingredients
- 1½ cups (180g) chopped fresh rhubarb
- 1 tablespoon sugar + ½ teaspoon cinnamon (optional topping)
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
- Combine dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
- Mix wet ingredients. In a separate bowl, blend together the Greek yogurt, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate wet with dry. Pour the wet mixture into the bowl of dry ingredients and gently stir just until combined, being careful not to overmix to keep the muffins tender.
- Fold in rhubarb. Gently fold the chopped fresh rhubarb into the batter, distributing it evenly throughout.
- Fill muffin cups. Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full for proper rising.
- Add optional topping. If desired, sprinkle a mixture of 1 tablespoon sugar and ½ teaspoon cinnamon over the tops of the muffins for added sweetness and spice.
- Bake. Place the muffin tin in the oven and bake for 22 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they set properly.
Notes
- Be careful not to overmix the batter to avoid tough muffins.
- Fresh rhubarb can be replaced with frozen, but ensure it’s thawed and drained to remove excess moisture.
- The cinnamon sugar topping is optional but adds a lovely crunch and flavor contrast.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free alternative, substitute Greek yogurt with a non-dairy yogurt, though texture may vary.
