- 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