Description
Tender and moist muffins studded with tangy rhubarb and swirled with creamy Greek yogurt—brightly flavoured and perfect for breakfast or snack.
Ingredients
Units
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup plain Greek yogurt
- 2 large eggs
- 1/4 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb (about 2 stalks)
- Optional: 2 tbsp coarse sugar for topping
Instructions
- Preheat oven to 375 °F (190 °C). Line a 12‑cup muffin tin with paper liners or grease wells.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk Greek yogurt, eggs, oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined—don’t overmix.
- Fold in chopped rhubarb until evenly distributed.
- Divide batter evenly among muffin cups, filling about 2/3 full. Sprinkle tops with coarse sugar if using.
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean (moist crumbs are okay, but no wet batter).
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Rhubarb swaps: frozen rhubarb can be used—no need to thaw; reduce bake time if needed.
- Flavor tweak: add a pinch of cinnamon or nutmeg to the dry mix.
- Storage: store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: freeze baked and cooled muffins for up to 3 months—thaw at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg