Irresistible Rhubarb Muffins with Greek Yogurt
These easy and quick rhubarb muffins come together in just 30 minutes, featuring the tanginess of rhubarb and the creaminess of Greek yogurt for a delightful treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 1 cup chopped rhubarb
- 0.5 cups Greek yogurt
- 0.25 cups milk
- 1 large egg
- 0.25 cups melted butter
- 1 tsp vanilla extract
Instructions
Preparation
- Gather all your ingredients and chop the rhubarb into small pieces, about 1/2 inch in size.
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or spray with cooking spray.
Mixing Ingredients
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Stir in the chopped rhubarb gently.
- In a separate bowl, whisk together the Greek yogurt, milk, egg, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
Baking
- Divide the muffin batter into the prepared muffin cups, filling them about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for about a week. For longer storage, wrap muffins in plastic and freeze them for up to three months.