Description
Tender, moist muffins featuring tangy rhubarb and protein-rich Greek yogurt with a sweet, crunchy brown sugar topping. Perfect for breakfast or snacks.
Ingredients
- All-purpose flour – 2 cups
- Granulated sugar – 3/4 cup
- Baking powder – 2 teaspoons
- Baking soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Plain Greek yogurt – 1 cup
- Large eggs – 2
- Vegetable oil – 1/3 cup
- Vanilla extract – 1 teaspoon
- Fresh rhubarb, diced – 1 1/2 cups
- Brown sugar (topping) – 2 tablespoons
Instructions
- 1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or grease thoroughly.
- 2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
- 3. In a separate bowl, beat eggs lightly, then mix in Greek yogurt, vegetable oil, and vanilla extract until smooth.
- 4. Create a well in the center of dry ingredients and pour in wet mixture. Fold gently with a rubber spatula 15-20 times until just combined and slightly lumpy.
- 5. Toss diced rhubarb with 1 tablespoon of flour, then gently fold into batter.
- 6. Fill muffin cups three-quarters full and sprinkle brown sugar evenly over tops.
- 7. Bake for 20-25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs.
- 8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze individually wrapped for up to 3 months. Fresh or frozen rhubarb works equally well. For best results, avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 15g
- Sodium: 180mg
- Fat: 7g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g