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Soft rhubarb muffins made with Greek yogurt and fresh rhubarb pieces
Molly

Rhubarb Muffins with Greek Yogurt

Soft and fluffy rhubarb muffins made with Greek yogurt and fresh rhubarb pieces for a sweet and tangy spring treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast / Dessert
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup Greek yogurt
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups fresh rhubarb chopped
Optional topping
  • 2 tbsp coarse sugar

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Line a muffin pan with paper liners.
  3. Mix flour, sugar, baking soda, baking powder and salt.
  4. In another bowl mix yogurt, oil, milk, egg and vanilla.
  5. Combine wet and dry ingredients.
  6. Fold in chopped rhubarb.
  7. Fill muffin cups ¾ full.
  8. Sprinkle with sugar topping if desired.
  9. Bake 18–22 minutes until golden.
  10. Cool slightly before serving.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 210mgPotassium: 180mgFiber: 2gSugar: 14gVitamin A: 250IUVitamin C: 6mgCalcium: 90mgIron: 1.3mg

Notes

Use fresh rhubarb for best flavor.
Do not overmix the batter.
Store muffins in airtight container for 3 days.

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