Ingredients
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– 2 cups all-purpose flour
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– 1 tsp baking soda
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– 1 ½ tsp baking powder
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– ½ tsp salt
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– 1 tsp ground cinnamon
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– ½ cup brown sugar
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– ¼ cup granulated sugar
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– 1 cup Greek yogurt (plain or vanilla)
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– ⅓ cup vegetable oil or melted butter
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– 2 large eggs
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– 1 tsp vanilla extract
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– 1 ½ cups chopped fresh rhubarb
Optional Topping:
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– 2 tbsp brown sugar
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– ½ tsp cinnamon
Instructions
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Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
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Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, brown sugar, and granulated sugar.
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Mix wet ingredients: In another bowl, whisk together Greek yogurt, oil, eggs, and vanilla extract until smooth.
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Combine mixtures: Add the wet ingredients to the dry and stir gently until just combined. Do not overmix.
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Fold in rhubarb: Gently stir in the chopped rhubarb.
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Fill muffin cups: Divide the batter evenly among the muffin cups.
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Add topping (optional): Mix the topping ingredients and sprinkle over each muffin.
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Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
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Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.