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Rhubarb Muffins with Yogurt

Moist Rhubarb Muffins with Yogurt for a Fresh Breakfast Treat

These Rhubarb Muffins with Yogurt are a moist and fluffy breakfast treat, combining sweet and tangy flavors for a delightful start to your day.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for added fiber.
  • 3/4 cup Granulated Sugar Reduce for less sweetness if preferred.
  • 1 tbsp Baking Powder Ensure it is fresh for optimal results.
  • 1 tsp Baking Soda Not interchangeable with baking powder.
  • 1/2 tsp Salt Essential for overall taste balance.
  • 1 tsp Ground Cinnamon Optional but complements rhubarb beautifully.
  • 1/2 cup Melted Butter Substitute with neutral oil or coconut oil for dairy-free.
  • 1 cup Greek Yogurt Can replace with plain yogurt or sour cream.
  • 1 large Egg Using an egg substitute may affect texture.
  • 1 tsp Pure Vanilla Extract Using pure extract gives the best results.
  • 1 cup Chopped Fresh Rhubarb Frozen rhubarb can be used if thawed and drained.
Optional Topping
  • 2 tbsp Raw Sugar or Oats Sprinkle on top for an extra crunch!

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a muffin tin with liners or nonstick spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a larger bowl, mix the egg, sugar, yogurt, melted butter, and vanilla extract until smooth.
  4. Gently fold the dry ingredients into the wet mixture, avoiding overmixing.
  5. Carefully fold in the chopped rhubarb until evenly dispersed.
  6. Scoop the batter into the muffin tin, filling each compartment about ¾ full.
  7. For an extra crunch, sprinkle raw sugar or oats on top of each muffin.
  8. Bake for 18–22 minutes, checking for doneness with a toothpick.
  9. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gCholesterol: 35mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or refrigerate for 5 days. Freeze for up to 3 months.

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