Rhubarb Greek Yogurt Muffins

Rhubarb Greek Yogurt Muffins

Introduction

Rhubarb Greek Yogurt Muffins are a delightful treat that combines the tangy taste of rhubarb with the creamy goodness of Greek yogurt. These muffins are moist, flavorful, and perfect for breakfast or a snack. With straightforward ingredients and easy steps, you can bake a batch in no time!

Why Make This Recipe

These muffins are not only delicious but also a great way to use fresh rhubarb. The Greek yogurt adds a nice texture and makes them a bit healthier. They are easy to make, and baking them fills your home with a wonderful aroma. Plus, they are a fantastic option to enjoy with your morning coffee or as an afternoon snack!

How to Make Rhubarb Greek Yogurt Muffins

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup plain Greek yogurt
• 2 large eggs
• 1/4 cup vegetable oil (or melted butter)
• 1 tsp vanilla extract
• 1 cup chopped fresh rhubarb
• Optional: 2 tbsp coarse sugar for topping

Directions:

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the wells.
2. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, whisk Greek yogurt, eggs, oil, and vanilla until smooth.
4. Combine the wet and dry ingredients, stirring gently.
5. Fold in the chopped rhubarb.
6. Fill muffin cups about 2/3 full and sprinkle with coarse sugar if desired.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack.

How to Serve Rhubarb Greek Yogurt Muffins

These muffins are best served warm or at room temperature. You can enjoy them on their own or spread a little butter on top. They pair well with tea or coffee, making them a wonderful addition to brunch.

How to Store Rhubarb Greek Yogurt Muffins

Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap them tightly in plastic wrap and place them in a freezer bag. They will last up to three months in the freezer.

Tips to Make Rhubarb Greek Yogurt Muffins

• Make sure to chop the rhubarb into small pieces for even distribution throughout the muffins.
• Don’t overmix the batter; gently folding the ingredients helps keep the muffins light and fluffy.
• If you like sweeter muffins, you can add a bit more sugar to the batter.

Variation

You can add other fruits like strawberries or blueberries along with rhubarb for a mixed fruit muffin. Alternatively, you can add nuts or a sprinkle of cinnamon for extra flavor!

FAQs

1. Can I use frozen rhubarb?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess liquid before adding it to the batter.

2. Can I substitute Greek yogurt with regular yogurt?
Yes, you can use regular yogurt instead of Greek yogurt, but keep in mind it might change the texture slightly.

3. How do I know when the muffins are done baking?
You can check if the muffins are done by inserting a toothpick in the center. If it comes out clean or with a few crumbs, they are ready to be taken out of the oven!