Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Grease twelve muffin wells thoroughly or line them with paper muffin liners.
- In a large mixing bowl, whisk together the 1 ¾ cups all-purpose flour, ⅔ cup granulated sugar, 2 teaspoons baking powder, and ¼ teaspoon salt until well combined. Set aside.
- In a separate, smaller bowl, whisk together the beaten egg, ½ cup milk, ½ cup vanilla Greek yogurt, ¼ cup melted butter (or vegetable oil), and 2 teaspoons vanilla extract. Whisk until smooth.
- Add the 2 cups of chopped rhubarb to the dry ingredient mixture. Toss gently to coat the rhubarb pieces lightly with flour. This helps prevent the rhubarb from sinking to the bottom of your muffins during baking.
- Make a well in the center of the dry ingredients with the coated rhubarb. Pour the wet ingredients into this well. Using a rubber spatula, stir the mixture gently just until moistened. A few lumps are perfectly fine. Do not overmix the batter, as this can lead to tough muffins.
- If you are making the streusel topping, combine ⅓ cup flour, ¼ cup sugar, and 2 tablespoons cold butter in a small bowl. Use your fingertips or a pastry blender to mix until crumbly.
- Divide the prepared muffin batter evenly among the 12 wells in your muffin pan, filling each about two-thirds full. If using, sprinkle the streusel topping generously over the top of each muffin.
- Place the muffin pan into the preheated oven. Bake for 16 to 19 minutes, or until the tops are golden brown and a wooden toothpick inserted into the center of a muffin comes out clean.
- Remove the muffin pan from the oven. Let the rhubarb muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition
Notes
Rhubarb: Fresh rhubarb is ideal. If using frozen, thaw and drain excess liquid well to prevent a watery texture. Greek Yogurt: Vanilla Greek yogurt adds flavor. Plain Greek yogurt or sour cream can be substituted for similar moistness. Butter: Melted unsalted butter adds richness. Vegetable oil is a good alternative for a moist crumb. Flour: All-purpose flour is best. Measure by spooning and leveling to avoid dense muffins. Streusel: The basic streusel combines flour, sugar, and cold butter. For added texture, consider mixing in rolled oats or chopped nuts. Avoid Overmixing: Stir the batter gently just until moistened; overmixing leads to tough muffins. Don't Overbake: Remove muffins as soon as a toothpick comes out clean to prevent dryness. Measure Flour Correctly: Spoon flour into the cup and level it off to avoid dense muffins. Toss Rhubarb with Flour: Coating chopped rhubarb in a tablespoon of flour prevents it from sinking during baking. Fill Liners 2/3 Full: This ensures muffins rise with desirable domed tops. Room Temperature Ingredients: Using room temperature milk, eggs, and yogurt helps achieve a smoother batter and better rise. Serving: Enjoy warm with coffee/tea, plain, or with butter. Serve with fresh fruit or Greek yogurt for breakfast. Storage: Store cooled muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to 1 week. Bring to room temperature or warm before serving. Freezing: Cool completely, wrap individually in plastic, then freeze in a bag/container for up to 3 months. Thaw at room temperature or warm gently. Variations: Add 1 cup diced strawberries, 1 tablespoon orange zest, ½ cup chopped walnuts/pecans, or a simple powdered sugar glaze after cooling. Nutrition information is estimated based on common ingredients and serving sizes and may vary.