why make this recipe
Rhubarb muffins with Greek yogurt are quick to mix and bake. They are moist, tangy, and not too sweet. The yogurt keeps the muffins soft and the rhubarb adds bright flavor. You can make them for a snack, breakfast, or to bring to a small gathering.
introduction
This recipe uses simple ingredients you likely have. It makes about 10-12 muffins and bakes in under 25 minutes. If you like other rhubarb treats, try a brown sugar rhubarb cookie recipe for a different sweet option.
how to make Rhubarb Muffins with Greek Yogurt
Mix dry and wet ingredients in two bowls. Stir wet into dry until just combined. Fold in the chopped rhubarb gently. Fill muffin liners and bake until golden. Let muffins cool a few minutes in the pan, then move to a rack to finish cooling.
Ingredients :
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (plus 1 extra tbsp if rhubarb is tart)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1/4 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 cup chopped rhubarb
Directions :
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, milk, egg, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir just until combined, avoiding overmixing.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes until golden and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
how to serve Rhubarb Muffins with Greek Yogurt
Serve warm or at room temperature. You can add a little butter or a light dusting of powdered sugar. These muffins pair well with tea or coffee. They also make a good grab-and-go breakfast.
how to store Rhubarb Muffins with Greek Yogurt
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. Freeze muffins in a sealed bag for up to 2 months; thaw at room temperature or warm in the oven.
tips to make Rhubarb Muffins with Greek Yogurt
- Chop rhubarb into small even pieces so it cooks well in the muffin.
- Do not overmix the batter; a few lumps are okay.
- If rhubarb is very tart, add the extra tablespoon of sugar listed in the ingredients.
- Use room-temperature wet ingredients to mix faster and bake more evenly.
- Fill muffin cups about two-thirds full to give a good top without overflow.
variation (if any)
- Add a streusel topping of butter, brown sugar, and flour for crunch.
- Stir in 1/2 cup of blueberries for a rhubarb-blueberry combo.
- Replace some of the all-purpose flour with whole wheat for a nuttier flavor.
- Use honey or maple syrup instead of sugar, but reduce the milk slightly.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain extra liquid before folding into the batter.
Q: Can I make these gluten-free?
A: Yes. Use a 1-to-1 gluten-free flour blend and check texture; you may need a little more liquid.
Q: Can I replace Greek yogurt with sour cream?
A: Yes. Sour cream gives similar moisture and tang.
Q: How do I know when muffins are done?
A: Insert a toothpick into the center. It should come out clean or with a few moist crumbs.
Q: Can I halve the recipe?
A: Yes. Reduce all ingredients by half and bake in a smaller muffin tin or for a few minutes less.
Rhubarb Muffins with Greek Yogurt
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10-12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick and moist muffins with tangy rhubarb and Greek yogurt, perfect for snacks or breakfast.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (plus 1 extra tbsp if rhubarb is tart)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1/4 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 1 cup chopped rhubarb
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the Greek yogurt, milk, egg, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir just until combined, avoiding overmixing.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the muffin cups and bake for 18-20 minutes until golden and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Chop rhubarb into small even pieces for best results. Do not overmix the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 7g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
