Description
Quick, perfectly balanced muffins with tangy rhubarb and golden crumb. No gluten flour or chilling time needed—ready in 20 minutes using pantry staples and frozen rhubarb.
Ingredients
All-purpose flour 1¾ cups (spooned and leveled) + ½ tsp
Baking powder 2 tsp
Baking soda ½ tsp
Sea salt ½ tsp
Greek yogurt ¾ cup
Brown sugar ⅓ cup
Cane sugar ⅓ cup
Large eggs 2
Vegetable oil ⅓ cup
Milk ¼ cup
Frozen rhubarb 1½ cups (chopped), tossed with ½ tsp cornstarch
Instructions
Preheat oven to 375°F (190°C). Line muffin tin with paper liners
Whisk flour, baking powder, baking soda, and salt in a bowl
In a separate bowl, mix Greek yogurt, both sugars, eggs, oil, and milk until smooth
Fold wet ingredients into dry until just combined
Fold in rhubarb with cornstarch
Divide batter among muffin cups. Bake 12-15 minutes until golden and toothpick comes out clean
Cool 5 minutes before removing from pans
Notes
For gluten-free: use 1¼ cups rice flour + ¾ cup buckwheat + ¾ cup tapioca starch
Greek yogurt may be substituted with sour cream or non-dairy yogurt
Cane sugar can be replaced with 2 tbsp honey + 2 tbsp molasses
Rice bran oil provides more neutral flavor if substituting vegetable oil
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Baking
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 18g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg