Description
Wholesome Rhubarb Muffins with Greek Yogurt, bursting with tangy rhubarb and creamy yogurt, perfect for a delightful and healthy treat.
Ingredients
- Flour: 2 cups (250g)
- Sugar: ¾ cup (150g)
- Baking powder: 1 tablespoon
- Salt: ½ teaspoon
- Cinnamon: 1 teaspoon
- Greek yogurt: 1 cup (245g)
- Eggs: 2, room temperature
- Vegetable oil: ¼ cup (60ml)
- Vanilla extract: 1 teaspoon
- Rhubarb: 1½ cups (150g), diced
- Brown sugar: ⅓ cup (67g)
- All-purpose flour: ¼ cup (30g)
- Cinnamon: ¼ teaspoon
- Cold butter: 3 tablespoons (42g)
- Chopped walnuts or pecans: ¼ cup (30g) (optional)
Instructions
- Step 1: Prepare Your Ingredients and Equipment Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well. Measure all ingredients and bring refrigerated items like eggs and Greek yogurt to room temperature. Wash your rhubarb stalks thoroughly, trim the ends, and dice into ¼-inch pieces until you have about 1½ cups.
- Step 2: Make the Streusel Topping In a small bowl, combine brown sugar, flour, and cinnamon for the streusel topping. Using your fingertips or a pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining. If using nuts, fold them in now. Place the streusel in the refrigerator while you prepare the muffin batter.
- Step 3: Mix Dry Ingredients In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until well combined. This even distribution of leavening agents and spices ensures consistent flavor and texture throughout your Rhubarb Muffins with Greek Yogurt.
- Step 4: Combine Wet Ingredients In a separate medium bowl, whisk the Greek yogurt, eggs, vegetable oil, and vanilla extract until smooth and well incorporated.
- Step 5: Create the Batter Make a well in the center of your dry ingredients and pour in the yogurt mixture. Using a rubber spatula, gently fold everything together with broad strokes, stopping when just combined – remember, lumps are okay! Fold in the diced rhubarb with just a few strokes to distribute evenly.
- Step 6: Fill Muffin Cups and Add Topping Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Remove the streusel from the refrigerator and sprinkle generously over each muffin, gently pressing it into the batter slightly so it adheres during baking.
- Step 7: Bake to Perfection Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean with just a few moist crumbs. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg