Description
Indulge in delicious Rhubarb Muffins with Greek Yogurt. Discover a healthier twist on a classic recipe today!
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1 cup plain Greek yogurt (full-fat preferred)
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1½ cups fresh rhubarb, diced into ¼-inch pieces
- Zest of one lemon (optional)
- 2 tablespoons turbinado sugar for topping (optional)
Instructions
- Step 1: Prepare Your Ingredients and Equipment Preheat your oven to 425°F (220°C) and line a standard 12-cup muffin tin with paper liners or generously grease with butter or cooking spray. Wash your rhubarb stalks thoroughly, trim the ends, and dice into small ¼-inch pieces until you have 1½ cups. Remember to discard any leaves. Allow eggs and Greek yogurt to come to room temperature for best results.
- Step 2: Mix the Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined. The cinnamon adds a warm note that beautifully complements the tartness of the rhubarb. If you’re using lemon zest, add it to the dry ingredients now—the abrasive sugar granules will help release the essential oils from the zest, intensifying the citrus flavor.
- Step 3: Prepare the Wet Ingredients In a separate medium bowl, whisk the eggs until lightly beaten. Add the Greek yogurt, oil or melted butter, and vanilla extract. Whisk until smooth and well incorporated. The full-fat yogurt creates a beautifully tender crumb in your Rhubarb Muffins with Greek Yogurt while adding protein and reducing the need for excessive oil.
- Step 4: Combine and Fold in Rhubarb Make a well in the center of your dry ingredients and pour in the wet mixture. Using a rubber spatula, fold everything together with gentle, sweeping motions until just barely combined—about 10-12 strokes. When a few streaks of flour still remain, add the diced rhubarb and fold a few more times just until incorporated. The batter should look lumpy but have no large pockets of dry flour.
- Step 5: Fill Muffin Cups and Bake Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If desired, sprinkle the tops with turbinado sugar for a delightful crunch and sparkle. Place in the preheated oven and bake for 5 minutes at 425°F (220°C), then—without opening the oven door—reduce temperature to 350°F (175°C) and bake for an additional 15-18 minutes. The muffins are done when they’re golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Step 6: Cool and Serve Allow the Rhubarb Muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents the bottoms from becoming soggy. Enjoy warm or at room temperature, perhaps with a light spread of butter or a dollop of extra Greek yogurt for an additional tangy complement.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg