Description
These Rhubarb Muffins with Yogurt are soft, moist, and perfectly tender. The yogurt adds richness and a slight tang that pairs beautifully with the tart rhubarb, making them ideal for breakfast or a light snack.
Ingredients
Scale
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil or melted butter
- 2 eggs
- 3/4 cup plain yogurt
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb, chopped
Instructions
Instructions
- Preheat oven: Set to 375°F (190°C) and line a muffin tin.
- Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: Whisk oil, eggs, yogurt, and vanilla.
- Combine: Stir wet ingredients into dry ingredients until just combined.
- Add rhubarb: Fold in chopped rhubarb.
- Fill: Divide batter evenly into muffin cups.
- Bake: Bake 18–22 minutes until golden and a toothpick comes out clean.
- Cool: Let cool slightly before serving.
Notes
Use Greek yogurt for a thicker batter and extra richness. Add a streusel topping or sprinkle sugar on top before baking for a bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Classic
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: rhubarb muffins with yogurt, moist muffins, fruit muffins, easy breakfast