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Mareca

Rhubarb Greek Yogurt Muffins: A Must-Try Recipe Today!

Delicious and moist Rhubarb Greek Yogurt Muffins that are easy to make and perfect for breakfast or a snack.
Print Recipe
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 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 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 medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add the Greek yogurt, eggs, and vanilla extract, mixing until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  6. Gently fold in the chopped rhubarb.
  7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 10g

Notes

  • For added sweetness, consider sprinkling a little coarse sugar on top of the muffins before baking.
  • If you want to make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

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