Name: Rhubarb Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1¾ cups all-purpose flour (spooned and leveled, plus more for the rhubarb); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; ¾ cup whole milk Greek yogurt (or sour cream); ⅓ cup brown sugar; ⅓ cup cane sugar; 2 large eggs; ⅓ cup vegetable oil; ¼ cup milk; 2 teaspoons vanilla extract; 2 cups chopped rhubarb

Rhubarb Muffins

Make the most of rhubarb season with this rhubarb muffins recipe! Perfect for breakfast or a snack, these moist, tender muffins are bursting with tart, juicy rhubarb. They're not too sweet on their own, but if you're craving more of a treat, you can top them with the cinnamon streusel topping from this blueberry muffins recipe.

30 min total 15 min prep 15 min cook 12 192 cal

Instructions

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1 Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with paper liners.
2 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3 In a large bowl, whisk together the yogurt, brown sugar, cane sugar, eggs, vegetable oil, milk, and vanilla.
4 In a medium bowl, toss the rhubarb with ½ teaspoon flour.
5 Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the rhubarb. Use a ⅓-cup measuring cup to evenly divide the batter among the muffin cups.
6 Bake for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rhubarb Muffins

Ingredients

Instructions

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