Description
These Rhubarb Greek Yogurt Muffins are a deliciously tangy and moist treat perfect for breakfast or a snack. Made with fresh rhubarb and creamy Greek yogurt, they offer a unique twist on classic muffins that are tender, subtly sweet, and loaded with fruity flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240 g) Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 g) unsalted butter, melted (optional)
- 1 cup (about 150 g) fresh rhubarb, diced
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare your muffin tin by greasing or lining with muffin cups to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt to evenly combine the leavening agents and dry components.
- Mix wet ingredients: In a separate bowl, beat the eggs then add the Greek yogurt, melted butter (if using), and vanilla extract. Mix until the batter is smooth and well blended.
- Combine wet and dry mixtures: Gently fold the wet ingredients into the dry, taking care not to overmix to keep the muffins tender. Then carefully fold in the diced fresh rhubarb to distribute it evenly through the batter.
- Fill muffin tins: Spoon the batter into the prepared muffin tin cups, filling each about three-quarters full. Optionally, sprinkle some sugar on top of each muffin for added sweetness and texture.
- Bake the muffins: Bake in the preheated oven for 18 to 22 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool down: Let the muffins cool in the tin for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Using Greek yogurt keeps these muffins moist and adds a subtle tangy flavor that complements the rhubarb well.
- Fresh rhubarb is essential for the best flavor, but you can freeze rhubarb pieces if fresh is unavailable; just thaw and drain any excess liquid.
- You can omit the melted butter for a lighter muffin, or substitute with a neutral oil if preferred.
- Do not overmix the batter after adding wet and dry ingredients to avoid tough muffins.
- Check muffins a few minutes before the end of baking time to prevent overbaking.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
