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Warm rhubarb muffins with a swirl of Greek yogurt on top.

Quick way to grow 5 Rhubarb Muffins with Greek Yogurt

These quick and easy rhubarb muffins, made with Greek yogurt, are a delightful treat. They are perfect for breakfast or a snack, offering a lovely balance of sweet and tart flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 5 muffins
Calories 250 kcal

Equipment

  • large bowl
  • whisk
  • medium bowl
  • 12-cup muffin tin
  • paper liners
  • wire rack

Ingredients
  

Dry Ingredients

  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Wet Ingredients

  • 0.75 cup Greek yogurt
  • 1 large egg
  • 0.25 cup vegetable oil
  • 1 teaspoon vanilla extract

Fruit

  • 1 cup rhubarb, chopped

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.

Mixing

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In a separate medium bowl, whisk together the Greek yogurt, egg, vegetable oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until just combined; be careful not to overmix, as this can lead to tough muffins.
  • Gently fold in the chopped rhubarb.

Baking

  • Divide the batter evenly among the prepared muffin cups.
  • Bake for 20-25 minutes, or until a toothpick 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 extra flavor, sprinkle some turbinado sugar on top of the muffins before baking for a crunchy crust. You can also add a pinch of cinnamon or nutmeg to the dry ingredients for a warmer spice profile.