Wake up your taste buds with these delightful Rhubarb Muffins with Greek Yogurt! Combining the vibrant tartness of fresh rhubarb with the creamy richness of Greek yogurt, these muffins are an absolute dream. They’re incredibly moist, boast a beautiful crumb topping, and offer a perfect balance of sweet and tangy flavors.
Ingredients
To create these irresistible Rhubarb Muffins with Greek Yogurt, gather the following:
For the Muffins:
- Dry Ingredients:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients:
- 1 large egg
- 1/2 cup (120g) plain Greek yogurt (full-fat or low-fat)
- 1/2 cup (120ml) milk (any kind)
- 1/4 cup (60ml) vegetable oil or melted unsalted butter
- 1 teaspoon vanilla extract
- Star Ingredient:
- 1 1/2 cups (about 180g) fresh rhubarb, trimmed and chopped into 1/2-inch pieces
For the Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/4 teaspoon ground cinnamon (optional, but highly recommended)
- 1/4 cup (56g) cold unsalted butter, cut into small pieces
Required Kitchen Tools
Before you begin, ensure you have these essential kitchen tools on hand:
- Standard 12-cup muffin tin
- Paper muffin liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Small bowl for streusel
- Pastry blender, fork, or your fingertips for streusel
- Wire cooling rack
Step-by-Step Preparation Instructions
Follow these simple steps to bake the perfect Rhubarb Muffins with Greek Yogurt:
1. Prepare Your Muffin Tin and Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray.
2. Make the Streusel Topping: In a medium bowl, combine the flour, granulated sugar, brown sugar, and optional cinnamon for the streusel. Add the cold, cubed butter. Using a pastry blender, a fork, or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Set aside.
3. Prepare the Dry Muffin Ingredients: In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, baking powder, baking soda, and salt until well combined.
4. Combine the Wet Muffin Ingredients: In a separate medium bowl, whisk together the egg, Greek yogurt, milk, vegetable oil (or melted butter), and vanilla extract until smooth.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, mix until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing will lead to tough muffins.
6. Fold in the Rhubarb: Gently fold in the chopped rhubarb pieces until evenly distributed throughout the batter.
7. Fill the Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
8. Add the Streusel Topping: Generously sprinkle the prepared streusel topping over the top of each muffin. Press it down ever so slightly to help it adhere.
9. Bake the Muffins: Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The baking time may vary slightly depending on your oven.
10. Cool and Enjoy: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire cooling rack to cool completely. This helps prevent them from becoming soggy.
Helpful Tips for Making and Serving Rhubarb Muffins with Greek Yogurt
Don’t Overmix! This is crucial for tender muffins. Overmixing develops the gluten in the flour, resulting in a tough, chewy texture. Mix until just combined.
Fresh Rhubarb is Best: While frozen rhubarb can be used, fresh provides the best texture and flavor. If using frozen, do not thaw it before adding to the batter, and you may need to add a minute or two to the baking time.
Sweeten the Rhubarb (Optional): If your rhubarb is exceptionally tart, or if you prefer a less tangy muffin, you can toss the chopped rhubarb with 1-2 tablespoons of sugar before adding it to the batter.
Greek Yogurt Matters: Using full-fat Greek yogurt will result in a richer, moister muffin. However, low-fat or even non-fat Greek yogurt works well too. Avoid using regular yogurt, as it’s thinner and has a different consistency.
Room Temperature Ingredients: For a smoother batter and more even baking, try to have your egg, Greek yogurt, and milk at room temperature.
Storage: Store Rhubarb Muffins with Greek Yogurt in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Freezing: These muffins freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm gently in the microwave or oven.
Serving Suggestions: These muffins are perfect for breakfast, a snack, or even a light dessert. Enjoy them plain, with a dollop of extra Greek yogurt, or a sprinkle of powdered sugar. They also pair wonderfully with a cup of coffee or tea.
Experiment with Spices: While cinnamon is a classic pairing with rhubarb, you could also try a pinch of nutmeg or cardamom in the streusel or muffin batter for a different flavor profile.
Don’t Skimp on the Streusel: The streusel topping adds a delightful crunch and extra sweetness that perfectly complements the tart rhubarb. Make sure to generously cover the tops!
Approximate Nutritional Value
While exact nutritional values can vary based on specific ingredients and portion sizes, here’s an approximate breakdown for one Rhubarb Muffin with Greek Yogurt (assuming 12 muffins per batch):
Calories: 280-320 kcal
Total Fat: 10-14g
Saturated Fat: 5-7g
Cholesterol: 30-40mg
Sodium: 200-250mg
Total Carbohydrates: 45-50g
Dietary Fiber: 1-2g
Total Sugars: 25-30g
Protein: 5-7g
Please note: This is an estimation. For precise nutritional information, it’s recommended to use a reliable recipe calculator with your specific ingredients.
Conclusion
There’s something truly special about the bright, tangy flavor of rhubarb, and when it’s baked into a tender, moist muffin with the creamy goodness of Greek yogurt, it creates an irresistible treat. These Rhubarb Muffins with Greek Yogurt are not just a delicious way to enjoy the seasonal bounty of rhubarb, but also a simple yet elegant addition to your breakfast table, brunch spread, or afternoon tea. Their soft interior, bursting with rhubarb, and delightful crunchy streusel topping will make them an instant favorite. Don’t miss out on the chance to bake these incredible muffins. Give this recipe a try and experience the perfect balance of sweet and tart in every single bite! You’ll be glad you did.