Ingredients
Scale
- 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
- â…“ cup brown sugar
- â…“ cup cane sugar
- 2 large eggs
- â…“ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 cups chopped rhubarb
Instructions
- Preheat the oven to 400°F and 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, combine the yogurt, brown sugar, cane sugar, eggs, vegetable oil, milk, and vanilla, whisking until smooth.
- In a medium bowl, toss the rhubarb with ½ teaspoon of flour to coat.
- Combine the dry ingredients with the wet ingredients, stirring gently until just mixed. Fold in the rhubarb, being careful not to overmix.
- Using a â…“-cup measuring cup, evenly distribute the batter into the muffin cups.
- Bake for 15 to 20 minutes, or until the muffins spring back when lightly pressed and a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure not to overmix the batter to keep the muffins light and fluffy.
Coating the rhubarb with flour prevents it from sinking to the bottom during baking.
These muffins can be stored in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg