Description
Delightful, moist muffins that balance tartness and sweetness with Greek yogurt for added tenderness.
Ingredients
Scale
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Granulated sugar
- 1/4 cup Brown sugar, packed
- 1/2 cup Greek yogurt
- 1/2 cup Vegetable oil
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 1/2 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.
- Whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and cinnamon (if using) in a large bowl.
- Mix the Greek yogurt, vegetable oil, eggs, and vanilla extract in another bowl until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the chopped rhubarb until evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh rhubarb and avoid overmixing the batter to keep the muffins light and fluffy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg