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Mareca

Moist Rhubarb Muffins with Greek Yogurt are irresistible!

Moist Rhubarb Muffins with Greek Yogurt are irresistible!
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/2 cup Greek yogurt
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rhubarb chopped (fresh or frozen)
  • 1/2 teaspoon cinnamon optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and cinnamon (if using).
  3. In another bowl, mix the Greek yogurt, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in the chopped rhubarb until evenly distributed throughout the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 12g

Notes

  • For a sweeter muffin, increase the sugar by 1/4 cup.
  • Try adding 1/2 cup of chopped nuts or chocolate chips for extra texture and flavor.

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