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🧁 Rhubarb Muffins with Greek Yogurt: A Fresh Twist on a Classic Breakfast Favorite


  • Author: Hannah

Ingredients

  • – 2 cups all-purpose flour

  • – 1 tsp baking soda

  • – 1 Β½ tsp baking powder

  • – Β½ tsp salt

  • – 1 tsp ground cinnamon

  • – Β½ cup brown sugar

  • – ΒΌ cup granulated sugar

  • – 1 cup Greek yogurt (plain or vanilla)

  • – β…“ cup vegetable oil or melted butter

  • – 2 large eggs

  • – 1 tsp vanilla extract

  • – 1 Β½ cups chopped fresh rhubarb

Optional Topping:

  • – 2 tbsp brown sugar

  • – Β½ tsp cinnamon


Instructions

  • Preheat oven to 375Β°F (190Β°C). Line a muffin tin with paper liners or grease lightly.

  • Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, brown sugar, and granulated sugar.

  • Mix wet ingredients: In another bowl, whisk together Greek yogurt, oil, eggs, and vanilla extract until smooth.

  • Combine mixtures: Add the wet ingredients to the dry and stir gently until just combined. Do not overmix.

  • Fold in rhubarb: Gently stir in the chopped rhubarb.

  • Fill muffin cups: Divide the batter evenly among the muffin cups.

  • Add topping (optional): Mix the topping ingredients and sprinkle over each muffin.

  • Bake: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.

Β 

  • Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.