Ingredients
- 1 ½ cups fresh rhubarb, chopped
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- 1 cup plain full-fat Greek yogurt
- 2 large eggs
- ½ cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- ⅓ cup unsalted butter, melted
- 2 tbsp milk or plant-based milk (if needed)
Instructions
- Preheat oven to 375°F (190°C). Line or grease a muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk eggs, then stir in Greek yogurt, melted butter, brown sugar, and vanilla until smooth.
- Combine wet and dry ingredients gently, mixing just until combined. Do not overmix.
- Fold in chopped rhubarb. Add a splash of milk if batter is too thick.
- Divide batter evenly into muffin cups, filling each ¾ full.
- Bake for 20–25 minutes, or until golden and a toothpick comes out clean.
- Cool 5 minutes in the tin, then transfer to a wire rack. Serve warm or at room temp.
Notes
Macerate rhubarb with 1–2 tbsp sugar for 15–20 minutes before baking to mellow the tartness. Muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Healthy
- Diet: Vegetarian