Description
These Rhubarb Muffins with Yogurt are soft, moist, and bursting with fresh spring flavor. The creamy yogurt creates a tender crumb while chopped rhubarb adds the perfect balance of sweetness and tanginess. Easy to make and delicious for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
Ingredients
For the Muffin Batter
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, finely chopped
For the Topping
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
- 2 tbsp chopped nuts (optional)
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Instructions
- Prepare the oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, yogurt, oil, and vanilla until smooth.
- Make the batter: Add wet ingredients to dry ingredients and gently stir until just combined. Fold in chopped rhubarb without overmixing.
- Fill and bake: Divide batter evenly among muffin cups. Sprinkle with cinnamon sugar topping and bake for 20–25 minutes until golden and a toothpick comes out clean.
- Cool and serve: Let muffins cool for 10 minutes before transferring to a rack. Drizzle with glaze if desired.
Notes
Greek yogurt keeps these muffins extra moist and tender. For the best texture, avoid overmixing the batter after adding the flour. Fresh rhubarb works best, but frozen rhubarb can be used after thawing and draining excess liquid.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 16g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: rhubarb muffins with yogurt, moist rhubarb muffins, spring baking recipe, easy rhubarb breakfast, homemade muffins, yogurt muffins recipe
