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Best Rhubarb Muffins with Yogurt

Best Rhubarb Muffins with Yogurt

Moist and tender rhubarb muffins featuring the perfect balance of tartness and sweetness, made extra rich with the addition of yogurt.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Baking, Breakfast, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar + 2 tablespoons for topping, optional
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
Wet Ingredients & Rhubarb
  • 1 large Egg
  • 1/2 cup Plain Greek Yogurt Full fat recommended
  • 1/4 cup Vegetable Oil or melted unsalted butter
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh or Frozen Rhubarb Chopped into 1/2 inch pieces

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  3. In a separate medium bowl, whisk together the egg, yogurt, oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold them together until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. Gently fold in the chopped rhubarb pieces. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  6. If desired, sprinkle the tops of the muffins with the remaining 2 tablespoons of granulated sugar for a crunchy crust.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

If using frozen rhubarb, do not thaw; gently fold it into the batter straight from the freezer. For added texture, you can toss the rhubarb with 1 teaspoon of flour before adding it to the batter.