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Rhubarb Muffins with Greek Yogurt

These Rhubarb Muffins with Greek Yogurt are a delightful treat, offering a moist and tangy flavor perfect for breakfast or a snack. The combination of rhubarb and Greek yogurt creates a tender and delicious muffin.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
Main Ingredient
  • 1 cup chopped rhubarb

Method
 

  1. Preheat oven to 375°F (190°C) and prepare muffin tin.
  2. Mix dry ingredients in a large bowl.
  3. Whisk wet ingredients in another bowl until smooth.
  4. Pour wet into dry and stir until just combined.
  5. Fold in rhubarb.
  6. Divide batter into muffin cups and bake for 18-20 minutes.
  7. Let rest in pan for 5 minutes, then transfer to a wire rack.

Notes

For extra flavor, add a streusel topping before baking.