Description
These Rhubarb Greek Yogurt Muffins are a delightful balance of tart rhubarb and creamy Greek yogurt, offering a moist and tender texture. Perfect for breakfast or a snack, they bake up golden brown with a subtle sweetness and a hint of vanilla. Easy to make and filled with fresh rhubarb, these muffins bring a refreshing twist to your typical baked goods.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup (240 g) Greek yogurt
- 1/4 cup (60 g) unsalted butter, melted (optional)
- 1 teaspoon vanilla extract
Produce
- 1 cup (about 150 g) fresh rhubarb, diced
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 350°F (175°C) and grease or line your muffin tin to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, then add Greek yogurt, melted butter (if using), and vanilla extract. Mix until the mixture is smooth and uniform.
- Combine wet and dry mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter. Then fold in the diced rhubarb carefully.
- Fill muffin tins: Spoon the batter into the muffin cups, filling each about three-quarters full. Optionally, sprinkle a bit of sugar on top for a lightly sweet crust.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. The muffins are done when they turn golden brown and a toothpick inserted into the center comes out clean.
- Cool muffins: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- You can omit the melted butter for a lighter version, though it adds richness and moisture.
- Make sure not to overmix the batter to keep the muffins tender and fluffy.
- Fresh rhubarb is best for this recipe, but you can substitute with frozen rhubarb if fresh is unavailable; just thaw and drain excess moisture before use.
- Sprinkling sugar on top before baking creates a nice crunchy texture on the muffin tops.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
