Description
Deliciously soft and moist Rhubarb Greek Yogurt Muffins, perfect for breakfast or a snack.
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)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the Greek yogurt, eggs, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in the chopped rhubarb.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a sweeter muffin, consider adding a sprinkle of brown sugar on top before baking.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg