Rhubarb Muffins

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 ½ tsp. baking powder
  • 1 tsp. ground cinnamon
  • ½ tsp. baking soda
  • 1 cup vanilla Greek yogurt
  • 8 T. butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 ½ cups diced fresh rhubarb

Preheat the oven to 400°F. Line a 18 muffin tin cups with paper or foil baking cups; set aside.

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, and baking soda; whisk lightly to blend. In a medium bowl, whisk together the vanilla yogurt, melted butter, eggs, and vanilla extract until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups, filling each at least ¾ full.

Bake the muffins until they’re golden brown and a pick inserted in the center comes out clean, about 18 to 22 minutes. Allow the muffins to cool in the pan for 5 to 10 minutes before removing them to a wire rack to cool completely.

  • Yields: 18 muffins
  • Preparation Time: 35 minutes

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