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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
- 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 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 another medium bowl, toss the chopped rhubarb with ½ teaspoon flour to coat.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Gently fold in the rhubarb.
- Use a ⅓-cup measuring cup to evenly distribute the batter into the muffin cups.
- Bake for 15 to 20 minutes, until the tops spring back and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For a sweeter muffin, add an extra tablespoon of brown sugar.
Ensure not to overmix the batter to keep the muffins light and fluffy.
Use fresh rhubarb for the best flavor; frozen rhubarb can be used but may require adjusting the flour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 174
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg