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Rhubarb Muffins with Greek Yogurt

Tender Rhubarb Muffins with Greek Yogurt for a Delicious Snack

Delight in these Rhubarb Muffins with Greek Yogurt, featuring a moist texture and crunchy topping, perfect for a satisfying snack or breakfast.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour For best results, opt for King Arthur flour.
  • 1 cup Sugar Granulated sugar works perfectly.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 1 teaspoon Baking Powder Helps the muffins become fluffy.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1/2 teaspoon Ground Nutmeg Cinnamon can be a delightful substitute.
  • 1 cup Greek Yogurt Keeps muffins moist and tender.
  • 1/4 cup Avocado Oil Vegetable oil or melted butter can be used.
  • 1/2 cup Milk Any milk, including non-dairy options, works well.
  • 1 large Egg Use a room temperature egg for better emulsification.
  • 1 teaspoon Vanilla Extract Feel free to keep it classic.
  • 1/2 teaspoon Almond Extract Optional, can be left out if preferred.
  • 2 cups Rhubarb Chopped into 1/2-inch pieces; frozen can be used.
  • 1/4 cup Demerara Sugar Brown sugar is a fine alternative.

Equipment

  • Muffin tin
  • Mixing bowls
  • whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and ground nutmeg for about 30 seconds.
  3. In a separate bowl, whisk together the room temperature egg, Greek yogurt, avocado oil, milk, vanilla extract, and almond extract until smooth.
  4. Pour the wet mixture into the bowl of dry ingredients and stir gently until just combined.
  5. Gently fold in the chopped rhubarb that has been tossed in a little flour.
  6. Divide the batter among the prepared muffin cups, filling each about three-quarters full, and sprinkle with demerara sugar.
  7. Place the muffin tin in the preheated oven and bake for 18-22 minutes until golden. Insert a toothpick to check for doneness.
  8. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

Avoid overmixing for a light texture. Room temperature egg helps emulsify the batter. Store in an airtight container for freshness.

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