Description
These Rhubarb Muffins with Greek Yogurt are moist, tangy, and slightly sweet, featuring fresh rhubarb folded into a tender muffin base. Made with Greek yogurt and vegetable oil, these muffins offer a delightful balance of creamy texture and fruity brightness—perfect for breakfast or a 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
Fruit
- 1½ cups (180g) chopped fresh rhubarb
Topping (Optional)
- 1 tablespoon sugar
- ½ teaspoon cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet Ingredients: In a separate bowl, thoroughly mix the plain Greek yogurt, vegetable oil, large egg, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl containing the dry ingredients. Stir gently and 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 until evenly distributed throughout, ensuring fruit pieces are well incorporated.
- Portion Batter: Evenly divide the muffin batter among the 12 prepared muffin cups, filling each almost to the top.
- Add Topping (Optional): Mix the tablespoon of sugar and ½ teaspoon cinnamon together and sprinkle evenly over the tops of the muffins for a lightly sweet, spiced crust.
- Bake: Place the muffin tin in the preheated oven and bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and makes removal easier.
Notes
- Make sure not to overmix the batter to keep the muffins tender and light.
- Fresh rhubarb can be tart; you may adjust sugar slightly if you prefer sweeter muffins.
- Using Greek yogurt adds moisture and protein while creating a tender crumb.
- To freeze, wrap muffins individually and store in an airtight container for up to 3 months.
- Allow muffins to cool completely before storing to avoid condensation and sogginess.
