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Warm Homemade Rhubarb Muffins with Greek Yogurt

Delightful muffins bursting with the tangy flavor of rhubarb and creamy Greek yogurt, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar Adjust to taste if too tart.
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup Greek yogurt Plain or flavored.
  • 1/4 cup milk
  • 1/4 cup vegetable oil Can substitute with melted coconut oil.
  • 1 large egg
  • 1/2 tsp vanilla extract
Add-ins
  • 1/2 cup rhubarb, chopped Fresh or frozen, ensure chopped finely.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk well.
  3. In another bowl, whisk together Greek yogurt, milk, vegetable oil, egg, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and fold in rhubarb gently, avoiding overmixing.
  5. Divide the batter among muffin cups, filling them about two-thirds full.
  6. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let muffins cool in the pan for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to three days or freeze for up to three months. Reheat in microwave for 15-20 seconds.