Description

These rhubarb muffins are moist, fluffy, and just the right amount of sweet with a pop of tartness from fresh rhubarb. They’re quick to make and perfect for breakfast, brunch, or a grab-and-go snack. A little cinnamon and vanilla add cozy flavor, and they bake up beautifully every time.

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1/2 cup plain Greek yogurt or sour cream
1/2 cup milk
1/3 cup vegetable oil (or melted butter)
1 tsp vanilla extract
1 1/2 cups chopped fresh rhubarb

Optional topping:

2 tbsp coarse sugar or cinnamon sugar for sprinkling

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Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients: In another bowl, whisk eggs, yogurt, milk, oil, and vanilla until smooth.
Combine: Pour wet ingredients into the dry ingredients and stir just until combined (don’t overmix).
Fold in rhubarb, then divide the batter evenly among the muffin cups.
Top with coarse sugar, if using, for a crunchy finish.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

You can freeze these muffins for up to 3 months — just reheat to enjoy.
Add chopped nuts or white chocolate chips for extra texture.

Try a streusel topping if you want to dress them up!