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Rhubarb Muffins

Delicious and healthy rhubarb muffins that combine tart rhubarb with a sweet muffin base, perfect for a nutritious snack or breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Greek yogurt Helps keep muffins moist and adds protein.
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg Large egg for binding.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1/2 cup sugar Can reduce or substitute with a sweetener.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Fruits
  • 1 cup rhubarb, diced Fresh rhubarb gives a tart flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, combine the Greek yogurt, milk, vegetable oil, egg, and vanilla extract. Mix until smooth.
  3. In another bowl, mix together the all-purpose flour, sugar, baking powder, baking soda, and salt.
  4. Combine the wet and dry ingredients, then gently fold in the diced rhubarb.
  5. Pour the batter into the muffin tin, filling each cup about 3/4 full.
  6. Bake for 20-25 minutes or until a toothpick comes out clean.
  7. Let cool before serving.

Notes

Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature or reheat in the microwave before serving.