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Rhubarb Muffins with Yogurt

Moist Rhubarb Muffins with Yogurt for a Cozy Breakfast

Delightful Moist Rhubarb Muffins with Yogurt, balancing sweetness and tartness, perfect for breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Feel free to substitute with whole wheat flour for added nutrition.
  • 1 cup Granulated Sugar Use brown sugar for a richer flavor.
  • 2 teaspoons Baking Powder Make sure it’s fresh for optimal fluffiness.
  • 1 teaspoon Baking Soda Essential for a light texture.
  • 1/2 teaspoon Salt Omit if watching sodium intake.
  • 1 teaspoon Ground Cinnamon Nutmeg can be swapped in for different flavor.
  • 1/2 cup Melted Butter Consider coconut oil for a healthier twist.
  • 1 cup Greek Yogurt Regular yogurt or sour cream can substitute.
  • 1 large Egg For vegan, use a flax egg.
  • 1 teaspoon Pure Vanilla Extract Try almond extract for a unique touch.
  • 1 cup Fresh Rhubarb Frozen rhubarb works too; thaw and drain first.
Optional Toppings
  • 2 tablespoons Raw Sugar or Oats Sprinkle on top before baking for crunch.

Equipment

  • Muffin tin
  • Mixing Bowls
  • Whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin with paper liners or nonstick spray.
  2. In a medium mixing bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large bowl, whisk together egg, granulated sugar, Greek yogurt, melted butter, and vanilla extract until smooth.
  4. Gradually fold the dry mixture into the wet mixture until just combined; avoid overmixing.
  5. Gently fold in the diced fresh rhubarb evenly throughout the batter.
  6. Spoon the batter into the muffin tin, filling each compartment about ¾ full; sprinkle raw sugar or oats on top if desired.
  7. Bake for 18–22 minutes, checking for doneness with a toothpick.
  8. Allow muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 130mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Muffins are perfect for breakfast or snacks and can be stored at room temperature or frozen for later enjoyment.

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