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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

Enjoy these delicious Rhubarb Muffins with Greek Yogurt, perfect for a quick breakfast or snack. This recipe yields 5 flavorful muffins with a delightful tang from the rhubarb.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 muffins
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 1 teaspoon 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
Add-ins
  • 1 cup rhubarb, chopped

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a 5-cup muffin tin with paper liners or grease it well.
Mixing Dry Ingredients
  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Mixing Wet Ingredients
  1. In a separate medium bowl, whisk together the Greek yogurt, large egg, vegetable oil, and vanilla extract until well combined.
Combining Ingredients
  1. Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix, as lumps are fine.
Adding Rhubarb
  1. Gently fold in the chopped rhubarb.
Baking
  1. Divide the batter evenly among the 5 muffin cups and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. 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 a little coarse sugar on top of the muffins before baking. You can also add a pinch of cinnamon or nutmeg to the dry ingredients for a warm spice note.