why make this recipe
This muffin is quick, bright, and not too sweet. Greek yogurt keeps the muffins moist and adds a little tang. Rhubarb gives a fresh, tart bite that pairs well with a simple batter. These muffins work for breakfast, a snack, or a light dessert.
introduction
These Greek Yogurt Rhubarb Muffins are easy to mix and bake. The batter takes minutes to make and the oven does the rest. If you like rhubarb in baked goods, try a brown sugar rhubarb cookies recipe for another simple rhubarb treat.
how to make Greek Yogurt Rhubarb Muffins
Follow these steps to mix and bake the muffins. Use a gentle hand when you fold in the rhubarb so the muffins stay light.
Ingredients :
- 1 cup Greek yogurt
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Directions :
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, mix together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped rhubarb.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
how to serve Greek Yogurt Rhubarb Muffins
Serve warm or at room temperature. A light spread of butter or cream cheese works well. These muffins pair nicely with coffee or tea.
how to store Greek Yogurt Rhubarb Muffins
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 or freeze for up to 2 months. To freeze, wrap each muffin in plastic wrap and place in a freezer bag.
tips to make Greek Yogurt Rhubarb Muffins
- Chop rhubarb into small, even pieces so they bake evenly.
- Do not overmix the batter; mix until just combined to keep muffins tender.
- Use full-fat Greek yogurt for best texture.
- If rhubarb is very tart, add a tablespoon more sugar to the batter or sprinkle a little sugar on top before baking.
variation (if any)
- Add 1/2 cup chopped strawberries for a strawberry-rhubarb version.
- Swap half the oil for melted butter for a richer flavor.
- Stir in 1/2 teaspoon ground cinnamon for a warm spice note.
FAQs
Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter to avoid a soggy mix.
Q: Can I make these muffins dairy-free?
A: You can try a dairy-free yogurt and a neutral oil, but texture may change. Use a yogurt that is thick for best results.
Q: How do I know when the muffins are done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs. Tops should be light golden.
Q: Can I add nuts or oats?
A: Yes. Fold in 1/4 to 1/2 cup chopped nuts or oats for texture.
Q: Can I make this into a loaf?
A: Yes. Pour batter into a greased 9×5-inch loaf pan and bake at 350°F for about 40-50 minutes, until a toothpick comes out clean.
Greek Yogurt Rhubarb Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick and tangy muffins made with Greek yogurt and fresh rhubarb for a delightful breakfast or snack.
Ingredients
- 1 cup Greek yogurt
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the Greek yogurt, sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In another bowl, mix together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped rhubarb.
- Fill the muffin cups about 2/3 full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Notes
Store cooled muffins in an airtight container for up to 2 days at room temperature or in the fridge for up to 5 days. Freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
