Description
Rhubarb Greek Yogurt Muffins are a delightful treat that combines the tartness of rhubarb with the creamy texture of Greek yogurt, making them a perfect choice for breakfast or a snack.
Ingredients
- All-purpose flour: 2 cups (240 g)
- Greek yogurt: 1 cup (240 g)
- Fresh rhubarb: 1 cup, diced (about 150 g)
- Sugar: 3/4 cup (150 g)
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter: 1/4 cup (60 g), melted (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your muffin tin.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and mix in the Greek yogurt, melted butter (if using), and vanilla extract until smooth.
- Combine the wet and dry mixtures, folding gently to avoid overmixing, then fold in the diced rhubarb.
- Fill the muffin tins about 3/4 full with the batter and optionally sprinkle sugar on top.
- Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Fresh rhubarb is preferred, but frozen can be used if thawed and drained.
- Store leftovers in an airtight container at room temperature for up to three days.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Rhubarb, Greek Yogurt, Muffins, Baking, Healthy Snacks