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Rhubarb Muffins with Yogurt

Rhubarb Muffins with Yogurt: Tart, Fluffy, and Guilt-Free

Deliciously tart and guilt-free Rhubarb Muffins with Yogurt, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour substitute with whole wheat flour for extra fiber
  • ¾ cup granulated sugar replace with honey or maple syrup if preferred
  • 2 teaspoons baking powder ensure it's fresh for best results
  • 1 teaspoon baking soda
  • ½ teaspoon salt balances sweetness
  • 1 teaspoon ground cinnamon swap with nutmeg if desired
  • ½ cup melted butter or neutral oil use coconut oil for dairy-free version
  • 1 cup Greek yogurt or regular yogurt/sour cream if needed
  • 1 large egg a flax egg is a vegan alternative
  • 1 teaspoon pure vanilla extract optional but highly recommended
  • 1 cup chopped fresh rhubarb frozen rhubarb works when thawed and drained
Optional Toppings
  • raw sugar or oats for a delightful crunch on top

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • measuring cups
  • Spatula

Method
 

Step-By-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing or lining it.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together egg, sugar, yogurt, butter, and vanilla until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in the chopped rhubarb gently to preserve the batter's lightness.
  6. Spoon the batter into muffin tins, filling each about ¾ full. Sprinkle with raw sugar or oats if desired.
  7. Bake for 18-22 minutes, checking for doneness with a toothpick.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

These muffins can be stored at room temperature for up to 2 days, in the fridge for up to 5 days, or frozen for up to 3 months.

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