Description
Tender and tangy muffins bursting with fresh rhubarb, enriched with Greek yogurt for moist, flavorful spring baking.
Ingredients
- 1 1/2 cups chopped fresh or frozen rhubarb
- 1 cup plain Greek yogurt (full‑fat or low‑fat)
- 2 large eggs
- 1/2 cup brown sugar or coconut sugar
- 2 tbsp honey or maple syrup (optional)
- 1 tsp vanilla extract
- 1 1/2 cups all‑purpose flour or whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup neutral oil (canola or melted coconut oil)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
- In a large bowl, whisk together eggs, Greek yogurt, oil, brown sugar, honey (if using), and vanilla until smooth.
- In another bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- Stir dry ingredients into wet until just combined. Gently fold in chopped rhubarb.
- Divide batter among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Allow to cool briefly in the pan, then transfer to a wire rack to cool completely.
Notes
- Sprinkle cinnamon sugar or chopped nuts on top before baking for crunch.
- Add chopped strawberries or apples with rhubarb for variety.
- Use a 1:1 gluten‑free flour blend for a gluten‑free version.
- Do not overmix the batter to keep muffins light and tender.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
