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Rhubarb Greek Yogurt Muffins

These Rhubarb Greek Yogurt Muffins are a delightful treat, combining the tartness of rhubarb with the creamy texture of Greek yogurt. They're perfect for breakfast, brunch, or a sweet snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon optional
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups rhubarb chopped (fresh or frozen)

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. Whisk together flour, baking powder, baking soda, salt, and cinnamon (if using) in a medium bowl.
  3. Cream together softened butter and sugar until light and fluffy in a large bowl.
  4. Add Greek yogurt, eggs, and vanilla extract, mixing until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. Gently fold in the chopped rhubarb.
  7. Spoon batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a tangier flavor, use full-fat Greek yogurt. You can also add a streusel topping for extra sweetness and texture.