Description
These Rhubarb Muffins with Greek Yogurt are moist, fluffy, and full of sweet-tart rhubarb in every bite. The Greek yogurt adds richness and protein while keeping the texture soft and tender. A perfect springtime breakfast or snack that’s freezer-friendly and easy to whip up!
Ingredients
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1 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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2 large eggs
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1/2 cup plain Greek yogurt (full fat or 2%)
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1/3 cup vegetable oil (or melted butter)
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1 teaspoon vanilla extract
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1 1/2 cups chopped rhubarb (fresh or frozen)
Optional Topping:
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1 tablespoon coarse sugar for sprinkling
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, whisk together brown sugar, granulated sugar, eggs, Greek yogurt, oil, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
Gently fold in the chopped rhubarb.
Divide batter evenly among 12 muffin cups. Sprinkle tops with coarse sugar if using.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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If using frozen rhubarb, thaw and pat dry before adding to the batter.
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Add chopped walnuts, pecans, or white chocolate chips for extra flavor.
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Store in an airtight container at room temp for 2 days, or refrigerate up to 5. Freeze for up to 2 months.