Rhubarb Muffins With Greek Yogurt Recipe

These muffins feature a delightful blend of tangy fresh rhubarb and creamy Greek yogurt combined in a moist, tender batter. The harmonious mix of flavors provides a burst of fruity sweetness in every bite, making them a perfect seasonal treat for anyone who loves a balance of zest and smooth richness.

I just tried out this recipe and its become my go-to muffin when rhubarb season is here. I mix 2 cups of all-purpose flour with 3/4 cup granulated sugar and add in 1 1/2 cups of chopped fresh rhubarb which gives a nice tangy kick.

I blend in 1/2 cup plain Greek yogurt and 1/3 cup of milk so you get a bit more protein and creaminess in every bite. I also add 1/2 cup vegetable oil, 2 large eggs, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt, and 1 tsp vanilla extract to create the perfect rising action and flavor.

The nutritional value is solid too with a decent mix of proteins, carbs and a few fats. Its a flavor twist on classic rhubarb desserts that any healthy recipe lover can appreciate.

Why I Like this Recipe

I really love this recipe because it’s super easy and makes yummy muffins every time. I like the way the tangy rhubarb mixed with the sweet batter creates a fresh flavor that stands out. The Greek yogurt adds a creamy texture and a little tang that makes the muffins feel a bit healthier than the usual ones. Plus, all of the ingredients are pretty common which makes it less intimidating to whip up even on a busy day.

Ingredients

• Fresh, chopped rhubarb brings tanginess and extra fiber which supports digestion and flavor balance.
• Plain Greek yogurt supplies protein and creaminess, keeping muffins moist and surprisingly healthy.
• All-purpose flour is the carbohydrate backbone, giving structure without overwhelming the delicate rhubarb taste.
• Eggs add binding power and protein, resulting in a tender crumb and fluffy rise.
• Granulated sugar provides sweetness that counterbalances the tart flavor of rhubarb throughout the muffin.
• Vegetable oil and milk work together to give moisture and softness making every bite satisfying.
• Vanilla extract rounds off the flavors, adding a warm aroma that enhances the overall taste.

Ingredient Quantities

• 1 1/2 cups chopped fresh rhubarb
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 cup plain Greek yogurt
• 1/3 cup milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, mix together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tsp baking soda, 1 1/2 tsp baking powder, and 1/2 tsp salt.

3. In another bowl, whisk the 2 large eggs, 1/2 cup vegetable oil, 1/3 cup milk, 1/2 cup plain Greek yogurt, and 1 tsp vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and stir just until you see no dry pockets, don’t overmix or the muffins wont be light.

5. Gently fold in 1 1/2 cups chopped fresh rhubarb so you dont break it down too much.

6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

7. Place the tin in the oven and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

8. Remove the muffins from the oven and let them sit in the tin for about 5 minutes.

9. Transfer the muffins to a wire rack to cool completely before serving.

10. Enjoy these fresh, fruity muffins warm or at room temperature with your favorite spread or just on their own.

Equipment Needed

1. Oven for baking the muffins
2. Muffin tin along with paper liners or a way to grease it
3. A large mixing bowl for the dry ingredients
4. A separate bowl to whisk the wet ingredients
5. Measuring cups and spoons for accuracy
6. A whisk to mix the eggs, oil, milk, yogurt and vanilla
7. A spatula or spoon for stirring the batter and folding in the rhubarb
8. A knife and cutting board for chopping the rhubarb
9. A toothpick for checking if the muffins are ready
10. A wire cooling rack for letting the muffins cool completely

FAQ

Rhubarb Muffins With Greek Yogurt Recipe Substitutions and Variations

• If you dont have plain Greek yogurt, you can swap it with an equal amount of sour cream for a tangy twist.
• If vegetable oil is missing, melted butter or canola oil are good alternatives but be aware that butter might give a richer flavor.
• Out of milk? Try using almond milk or soy milk in the same 1/3 cup measurement for a similar texture.
• You can mix half of the all-purpose flour with whole wheat flour to add a different nutrient profile and a nutty taste.
• If granulated sugar isn’t on hand, honey can work as a substitute, just reduce the liquid by a little since honey is more moist.

Pro Tips

1. Mix the wet and dry ingredients just until there are no dry spots, cuz overmixing will make your muffins turn out heavy and dense.
2. Fold in the rhubarb really gently so that you dont mash it up too much – you want nice chunky bits of fruit in every bite.
3. Fill your muffin cups only about 2/3 full, so there’s enough space for the muffins to rise up without overflowing.
4. Let the muffins sit in the pan for about 5 minutes before taking them out to cool; this helps them set and makes them easier to remove without breaking.