Description

Light, moist, and packed with the goodness of fresh rhubarb and creamy Greek yogurt. These muffins offer the perfect balance of sweet and tangy in every bite, healthy enough to enjoy guilt-free!

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1 cup plain Greek yogurt
1/3 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup granulated sugar
1 1/2 cups fresh rhubarb, diced into 1/4 inch pieces

Instructions

Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
Wash and dice the rhubarb into small pieces, about 1/4 inch. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, whisk eggs, Greek yogurt, vegetable oil, vanilla extract, and granulated sugar until smooth.
Gradually add the wet ingredients to the dry ingredients. Gently fold together using a spatula until just combined. Do not overmix.
Fold in the diced rhubarb, reserving a few pieces for topping.
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Top with reserved rhubarb pieces if desired.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and tops are golden brown.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use fresh rhubarb that’s firm and brightly colored. If using frozen rhubarb, thaw and pat dry to remove excess moisture. Don’t overmix the batter to ensure light, fluffy muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 15g
Sodium: 220mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: rhubarb, muffins, Greek yogurt, breakfast, healthy, baked goods, spring