Print

Rhubarb Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy these tender and moist rhubarb muffins featuring fresh chopped rhubarb, vanilla Greek yogurt, and a delightful streusel topping. Perfect for breakfast or a sweet snack, these muffins are easy to make and bursting with flavor.

Ingredients

Scale
  • 2 cups rhubarb, chopped
  • 1 ¾ cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 egg, beaten
  • ½ cup milk
  • ½ cup vanilla Greek yogurt
  • ¼ cup butter, melted (or vegetable oil)
  • 2 teaspoons vanilla extract
  • Streusel topping (recipe in notes)

Instructions

  • Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
  • In a large bowl, combine the flour, sugar, baking powder, and salt.
  • In another bowl, mix together the egg, milk, vanilla Greek yogurt, melted butter (or oil), and vanilla extract.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Fold in the chopped rhubarb.
  • Divide the batter evenly among the prepared muffin cups.
  • Prepare the streusel topping as per the notes and sprinkle over each muffin.
  • Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  • Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Streusel Topping: Combine ¼ cup flour, ¼ cup sugar, and 2 tablespoons cold butter. Mix until crumbly and sprinkle over muffin batter before baking.

Nutrition

Find it online: https://elianarecipes.com/rhubarb-muffins-recipe/