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Rhubarb Muffins with Greek Yogurt

Rhubarb Muffins with Greek Yogurt

These Rhubarb Muffins with Greek Yogurt are incredibly moist and tender, offering a perfect balance of tangy rhubarb and creamy yogurt with a hint of warm cinnamon.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups All-purpose flour
  • 3/4 cup Granulated sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 tsp Ground cinnamon
  • 1 cup Greek yogurt
  • 1/2 cup Unsalted butter
  • 1 large Egg
  • 1 tsp Vanilla extract
  • 1.5 cups Fresh rhubarb

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, combine the Greek yogurt, melted butter, egg, and vanilla extract until smooth.
  4. Make a well in the center of the dry ingredients and pour in the wet mixture, stirring until just combined.
  5. Gently fold in the diced rhubarb until evenly distributed throughout the thick batter.
  6. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a sweeter finish, sprinkle the tops with coarse sparkling sugar before placing them in the oven.
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