Rhubarb Muffins
Serves 12
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.
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
Instructions
- Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, brown sugar, cane sugar, eggs, vegetable oil, milk, and vanilla.
- In a medium bowl, toss the rhubarb with ½ teaspoon flour.
- 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.
- 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.