Simple, Incredible Rhubarb Muffins with Greek Yogurt in 25 Minutes

Quick note

This is a very simple muffin recipe that uses Greek yogurt and fresh rhubarb. It makes a dozen muffins in about 25 minutes of baking time.

introduction

These muffins are soft, tangy, and easy to make. They use plain Greek yogurt for a moist crumb and chopped rhubarb for bright flavor. If you enjoy quick, home-baked treats, try a related easy dessert like the banana pudding brownies recipe for another simple sweet.

why make this recipe

• You get moist muffins fast.
• Greek yogurt adds protein and keeps them tender.
• Rhubarb gives a fresh tart bite that is different from many muffins.
• The recipe uses common pantry ingredients.

how to make Simple, Incredible Rhubarb Muffins with Greek Yogurt in 25 Minutes

Make the batter in two bowls: dry and wet. Mix wet into dry until just combined. Fold in rhubarb gently so the batter stays light. Spoon into liners and bake until a toothpick comes out clean.

Ingredients :

2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 large egg, 1 cup plain Greek yogurt, 1/2 cup milk, 1/4 cup melted butter, 1 teaspoon vanilla extract, 1 1/2 cups chopped fresh rhubarb

Directions :

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners., In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt., In a separate medium bowl, whisk together egg, Greek yogurt, milk, melted butter, and vanilla extract., Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix., Gently fold in the chopped rhubarb., Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full., Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean., Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

how to serve Simple, Incredible Rhubarb Muffins with Greek Yogurt in 25 Minutes

Serve warm or at room temperature. They are nice plain or with a little butter or honey. You can also add a small scoop of vanilla yogurt or a light dusting of powdered sugar.

how to store Simple, Incredible Rhubarb Muffins with Greek Yogurt in 25 Minutes

Let muffins cool fully. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

tips to make Simple, Incredible Rhubarb Muffins with Greek Yogurt in 25 Minutes

• Do not overmix the batter. Stir until just combined.
• Chop rhubarb into small pieces so it cooks through.
• Use plain Greek yogurt; flavored yogurts change sweetness and texture.
• Fill each cup two-thirds full to avoid overflow.
• Test with a toothpick near the center for doneness.

variation (if any)

• Swap half the rhubarb for chopped strawberries for a sweeter mix.
• Add 1/2 teaspoon cinnamon for warm spice.
• Use melted coconut oil instead of butter for a dairy alternative.

FAQs

Q: Can I use frozen rhubarb?
A: Yes. Thaw and drain excess liquid, then pat dry before folding into batter.

Q: Can I use low-fat Greek yogurt?
A: Yes. The muffins will still be moist, though a bit less rich.

Q: Can I make mini muffins?
A: Yes. Reduce bake time to about 12-15 minutes and check often.

Q: Do I need to preheat the oven?
A: Yes. Preheating to 375°F (190°C) gives the best rise and bake.

Q: Can I add sugar on top before baking?
A: Yes. Sprinkle a little granulated sugar on top for a light crunch.

Simple, Incredible Rhubarb Muffins with Greek Yogurt

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These muffins are soft, tangy, and easy to make. They use plain Greek yogurt for a moist crumb and chopped rhubarb for bright flavor.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup plain Greek yogurt
• 1/2 cup milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped fresh rhubarb

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Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate medium bowl, whisk together egg, Greek yogurt, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the chopped rhubarb.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

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Notes

Serve warm or at room temperature. They are nice plain or with a little butter or honey.

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Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 10g
• Sodium: 230mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg