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Irresistible Rhubarb Muffins with Greek Yogurt in 30 Minutes

Rhubarb Muffins with Greek Yogurt
Print Recipe

Moist and tangy rhubarb muffins made with Greek yogurt for added protein and a tender crumb.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chopped rhubarb
  • 1/2 cup Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup melted butter
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
  3. Stir in chopped rhubarb.
  4. In another bowl, whisk Greek yogurt, milk, egg, melted butter, and vanilla.
  5. Combine wet and dry ingredients. Stir until just mixed.
  6. Divide batter into muffin cups, filling 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • Use fresh or frozen rhubarb. If frozen, thaw and drain excess liquid.
  • For extra sweetness, sprinkle coarse sugar on top before baking.
  • Store in an airtight container for up to 3 days.

Nutrition

Keywords: rhubarb muffins, Greek yogurt muffins, easy muffin recipe

Find it online: https://kitchenuser.net/rhubarb-muffins-with-greek-yogurt-recipe/