Oh, let me tell you about these rhubarb muffins with Greek yogurt. They’re just the best! There’s something so comforting about a warm muffin, isn’t there? And when you add that lovely tangy bite of rhubarb? Pure magic. I remember the first time I made these. I was a little skeptical about putting Greek yogurt in my muffins, but wow, did it make a difference! They came out incredibly moist and tender, with a richness you just don’t get from regular recipes.
Here at 911Recipes, Clara and I are all about making delicious food simple. Life is busy, right? You need recipes that work, that don’t take hours, and that everyone loves. These rhubarb muffins with Greek yogurt fit the bill perfectly. They’re quick to whip up, use everyday ingredients, and deliver a taste that feels special. It’s one of my go-to recipes when I need a sweet treat in a hurry.
Why You’ll Love These Rhubarb Muffins with Greek Yogurt
Seriously, these aren’t just any muffins. They’re the kind that disappear from the cooling rack in minutes! I mean, what’s not to love?
- That Greek yogurt works wonders, making them unbelievably moist. No dry muffins here!
- The ingredients are super simple. You probably have most of them in your pantry right now.
- They come together so fast. Perfect for a spontaneous baking mood or a quick breakfast grab.
- That sweet-tart rhubarb flavor is just spot on. It’s bright and cheerful!
- They’re perfect for breakfast, a snack, or even a little dessert with your afternoon tea.
Ingredients for Your Rhubarb Muffins with Greek Yogurt
Gathering your ingredients is the first step to muffin happiness! Here’s what you’ll need to make these delightful rhubarb muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh rhubarb
Equipment You’ll Need
Before you start mixing, make sure you have your tools ready. You’ll need a muffin tin, some paper liners, mixing bowls, a whisk, and your measuring cups and spoons.
How to Prepare Rhubarb Muffins with Greek Yogurt
Okay, let’s get baking! Making these rhubarb muffins with Greek yogurt is really straightforward. Just follow these steps, and you’ll have a batch of warm, delicious muffins ready in no time.
First things first, preheat your oven. I set mine to 375°F (that’s 190°C). While the oven gets warm, line a 12-cup muffin tin with paper liners. This makes cleanup so much easier!
Now, grab a big bowl. This is where we’ll mix our dry stuff. Whisk together the flour, sugar, baking powder, baking soda, and salt. Give it a good whisk so everything is well combined.
In a separate medium bowl, we’ll work on the wet ingredients. Crack in the large egg. Add the plain Greek yogurt, milk, melted butter, and vanilla extract. Whisk these together until they’re smooth and happy.
Pour the wet ingredients into the bowl with the dry ingredients. Now, this is important: stir until they are just combined. Don’t overmix! A few lumps are totally fine and actually good for tender muffins.
Gently fold in your chopped fresh rhubarb. Be careful not to mash it up too much. We want those lovely little chunks of tartness!
Divide the batter evenly among the prepared muffin cups. Fill each one about two-thirds full. Don’t overfill, or you’ll have muffin tops overflowing everywhere (unless that’s your goal, then go for it!).
Pop the tin into your preheated oven. Bake for about 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for just a few minutes. They’ll be hot! Then, transfer them to a wire rack to cool completely. If you can wait that long!
Tips for Perfect Rhubarb Muffins with Greek Yogurt
Making great muffins is easy with a few simple tricks. Here are my go-to tips:
- Don’t overmix the batter. Seriously, it’s the key to tender muffins. Stop stirring as soon as the dry bits are mostly gone.
- Use a toothpick to check for doneness. If it comes out clean, they’re ready.
- Let them cool in the tin for a bit before moving them. This helps them hold their shape.
Ingredient Notes and Substitutions
Sometimes you need to make a swap, right? Here are some notes on the ingredients:
- Fresh rhubarb is best, but frozen works too. Just don’t thaw it first; fold it in frozen!
- You can use regular plain yogurt instead of Greek yogurt, but the texture might be slightly less moist.
- Any milk works here, whether it’s dairy or a plant-based option.
- Melted coconut oil can stand in for the butter if you prefer.
Enjoying Your Rhubarb Muffins with Greek Yogurt
Now for the best part – eating them! These rhubarb muffins with Greek yogurt are fantastic just as they are, especially when they’re still a little warm. I love them with a tiny smear of butter. They’re also perfect alongside your morning coffee or afternoon tea. Pure simple joy!
Storing Your Rhubarb Muffins with Greek Yogurt
If you happen to have any rhubarb muffins with Greek yogurt left (a rare occurrence in my house!), storing them is easy. Just pop them in an airtight container. They’ll stay fresh at room temperature for up to three days. If you want to warm one up later, a quick zap in the microwave works perfectly.
Frequently Asked Questions About Rhubarb Muffins with Greek Yogurt
I get a few questions about making these delicious rhubarb muffins with Greek yogurt, so I thought I’d answer some here!
Do I need to peel the rhubarb? No, you don’t! The skin softens beautifully when baked. Just wash and chop it.
Can I use frozen rhubarb? Absolutely! Just don’t thaw it before adding it to the batter. Fold it in frozen, and it will bake up perfectly.
Can I freeze these muffins? Yes! Once they’re completely cool, you can freeze them in a freezer bag or container. They’ll keep for a couple of months. Just thaw at room temperature or warm gently.
What if I don’t have Greek yogurt? You can use regular plain yogurt, but the muffins might be slightly less moist. Greek yogurt really gives them that extra tender crumb.
Can I add a crumble topping? Oh, yes! A simple streusel topping would be amazing on these rhubarb muffins. Just mix up some flour, sugar, and butter and sprinkle it on top before baking.
Estimated Nutritional Information
Please note that nutritional values can vary depending on specific ingredients and brands used. We haven’t calculated the exact nutrition for these rhubarb muffins with Greek yogurt.
Ready to Bake Your Own?
I really hope you give these rhubarb muffins with Greek yogurt a try! They bring such a happy burst of flavor. It’s simple baking that feels like a real treat. Let me know how they turn out for you in the comments below. Happy baking!
Print
Simple, Incredible Rhubarb Muffins with Greek Yogurt in 25 Minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Description
Moist rhubarb muffins with a tender crumb, made with Greek yogurt for extra richness.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped fresh rhubarb
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together egg, Greek yogurt, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Using fresh rhubarb is best for this recipe.
- Do not overmix the batter for tender muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
