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Soft and Tangy Rhubarb Muffins with Greek Yogurt

Make moist rhubarb muffins with Greek yogurt in 30 minutes. A tender, flavorful breakfast treat using simple ingredients and easy steps.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

Dry Ingredients

  • 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1 cup chopped rhubarb
  • 1/2 cup Greek yogurt
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup melted butter
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the Oven
    Set your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  • Mix the Dry Ingredients
    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the Rhubarb
    Fold the chopped rhubarb into the dry mixture so the pieces are lightly coated.
  • Combine Wet Ingredients
    In a separate bowl, whisk the Greek yogurt, milk, egg, melted butter, and vanilla until smooth.
  • Bring the Batter Together
    Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
  • Fill Muffin Cups
    Spoon the batter into each muffin liner, filling about 2/3 full.
  • Bake
    Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool
    Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

  • Fresh or frozen rhubarb works well.
  • Add coarse sugar for a crisp top.
  • Store in an airtight container up to 3 days.