Description
Bake tender, moist muffins using fresh rhubarb and Greek yogurt for a light texture and slight tang.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped fresh rhubarb (about 1/2 inch pieces)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk the granulated sugar, brown sugar, egg, Greek yogurt, vegetable oil, and vanilla extract until combined.
- Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix; a few lumps are acceptable.
- Fold in the chopped rhubarb pieces gently.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If your rhubarb is very tart, you may toss the chopped pieces with 1 tablespoon of sugar before folding them into the batter.
- For a crisp top, sprinkle a little coarse sugar over the batter before baking.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 4
- Cholesterol: 25