Description
Soft, moist Rhubarb Yogurt Muffins are a homemade breakfast delight! Enjoy tart rhubarb & creamy yogurt in this easy recipe. Full instructions & nutrition details available.
Ingredients
- All-purpose flour: 1 ½ cups
- Granulated sugar: ¾ cup
- Baking powder: 2 teaspoons
- Salt: ½ teaspoon
- Plain whole milk yogurt: ¾ cup
- Large egg: 1 large
- Unsalted butter, melted and cooled: ¼ cup
- Fresh rhubarb, diced: 1 cup
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly and set aside.
- Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. In a separate medium bowl, whisk the plain whole milk yogurt, large egg, and melted and cooled unsalted butter until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients. Using a spatula, stir gently just until combined, being careful not to overmix the batter. Fold in the diced fresh rhubarb until evenly distributed.
- Step 4: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
- Step 5: Allow the muffins to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- For peak freshness, store your cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer enjoyment, thawing at room temperature or gently reheating.
- To bring back that fresh-baked warmth, pop a muffin in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for about 5-7 minutes.
- These delightful muffins are wonderful on their own, or try them split and lightly toasted with a smear of cream cheese, a dollop of extra plain yogurt, or a drizzle of honey for an extra treat.
- The secret to wonderfully tender muffins is to mix your batter until *just* combined; a few small lumps are perfectly fine and will prevent tough muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 19g