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Rhubarb Muffins with Greek Yogurt

These healthy rhubarb muffins made with Greek yogurt are fluffy, moist, and lightly tangy, making them the perfect snack or breakfast option without the extra sugar.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour (or half whole wheat)
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 pinch salt
Wet Ingredients
  • 2 large eggs
  • 1 cup Greek yogurt important for moistness
  • 1/2 cup honey or maple syrup for sweetness
  • 1/4 cup canola oil or substitute with your preferred oil
  • 1 tsp vanilla extract
Filling
  • 1 cup chopped rhubarb small pieces for even distribution

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or cooking spray.
  2. In one bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, and salt.
  3. In another bowl, mix the wet ingredients: eggs, Greek yogurt, honey or maple syrup, canola oil, and vanilla extract.
  4. Combine the wet and dry ingredients, stirring gently until just combined; do not overmix.
  5. Fold in the chopped rhubarb gently until evenly distributed.
  6. Scoop the batter into the prepared muffin cups, filling each about 2/3 full.
  7. Bake in the preheated oven for about 20-22 minutes, checking for doneness with a toothpick.
  8. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack.

Notes

These muffins can be customized by adding blueberries or nuts and can be made gluten-free with suitable flour. They can be frozen for later enjoyment, just warm them up before serving.