Rhubarb Muffins
User Reviews
4.8
-
Prep Time
20 mins
-
Cook Time
19 mins
-
Total Time
39 mins
-
Servings
12 muffins
-
Calories
153 kcal
-
Course
Dessert, Breakfast, Baked Goods
-
Cuisine
American
Rhubarb Muffins
Description
Rhubarb Muffins include rhubarb chopped finely and incorporated into a simple muffin base of all-purpose flour, sugar, baking powder, salt, egg, milk, vanilla-flavored Greek yogurt, and melted butter or oil. The dry ingredients are mixed separately before combining with the wet ingredients to avoid overmixing which maintains a tender crumb.
The muffins bake at a high temperature (400°F) to achieve golden tops with soft interiors. An optional streusel topping made from flour, brown sugar, butter, and cinnamon can be added before baking for additional sweetness and crunch. Mini muffin sizes bake faster, and nut additions can be included in the topping for more texture.
These muffins offer a balanced tartness from the rhubarb with vanilla and creamy notes from yogurt and butter. They serve well for breakfast, afternoon snacks, or tea time. Cooling on a rack preserves their texture after baking.
It's important not to overmix the batter and to ensure the rhubarb pieces are evenly distributed. The optional streusel topping enhances texture but is not necessary.
Ingredients
- 2 cups rhubarb chopped
- 1 ¾ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg beaten
- ½ cup milk
- ½ cup Greek yogurt vanilla flavor
- ¼ cup butter melted, or vegetable oil
- 2 teaspoons vanilla extract
- streusel topping recipe in notes
Instructions
- Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
- Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
- In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
- Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
- Stir just until moistened. Do not overmix.
- Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.
- Bake for 16 to 19 minutes or until a toothpick comes out clean.
- Remove from muffin pan and cool completely on a baking rack.
Notes
- The streusel topping is made with flour, brown sugar, butter, and cinnamon, optionally with nuts added for crunch.
- Mini muffins require only 10-12 minutes baking time.
- Do not overmix the batter to keep muffins tender and light.
- Nutrition information excludes the optional streusel topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153 | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 62mg | 3% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
