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Rhubarb Muffins with Greek Yogurt

Rhubarb Muffins with Greek Yogurt

Moist and slightly tart rhubarb muffins, enhanced with the creaminess of Greek yogurt for a tender crumb. A perfect breakfast or snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, European
Calories: 280
Ingredients Method Notes

Ingredients
  

Rhubarb Muffin Ingredients
  • 2 cups rhubarb fresh or frozen, chopped
  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter melted
  • 0.5 cup plain Greek yogurt
  • 0.5 cup milk any kind
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest optional, for brightness
  • turbinado sugar for topping, optional

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, and salt.
  3. In a separate medium bowl, whisk together the melted butter, Greek yogurt, milk, eggs, vanilla extract, and lemon zest (if using).
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the chopped rhubarb until evenly distributed throughout the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Sprinkle the tops with turbinado sugar, if desired.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

These muffins are best enjoyed within 2-3 days. They can be stored in an airtight container at room temperature or in the refrigerator.
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