High-Protein Rhubarb Muffins with Greek Yogurt
These delightful high-protein rhubarb muffins are packed with flavor and nutrition, perfect for a healthy breakfast or snack. The addition of Greek yogurt keeps them moist and adds a protein boost.
Equipment
- Oven
- 12-cup muffin tin
- Paper liners (optional)
- Large bowl
- Whisk
- Medium bowl
- Wooden skewer
- Wire rack
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup vanilla protein powder
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt
- 0.5 cup granulated sugar
- 1 large egg
- 0.25 cup melted unsalted butter
- 1 teaspoon vanilla extract
Add-ins
- 1.5 cups fresh rhubarb, finely diced
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it thoroughly.
- In a large bowl, whisk together the all-purpose flour, vanilla protein powder, baking powder, baking soda, and salt.
Mixing Wet and Dry Ingredients
- In a separate medium bowl, whisk together the Greek yogurt, granulated sugar, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined; be careful not to overmix, as lumps are acceptable.
- Gently fold in the diced fresh rhubarb.
Baking
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra touch, sprinkle a little turbinado sugar on top of each muffin before baking for a sweet, crunchy crust. If fresh rhubarb is unavailable, frozen rhubarb can be used, but do not thaw it before adding to the batter to prevent the muffins from becoming too watery. Adjust sugar content to your preference based on the tartness of the rhubarb and your sweet tooth.