Description
These Rhubarb Ruckus Muffins are the perfect blend of sweet and tart, with tender crumb and bursts of fresh rhubarb in every bite. Made with yogurt and melted butter for unbeatable moisture
Ingredients
Scale
- 1 ½ cups chopped fresh rhubarb
- 2 cups all-purpose flour
- ¾ cup sugar
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup melted butter
- 1 cup plain yogurt (or sour cream)
- 1 large egg
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin or grease it lightly.
- In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, mix yogurt, melted butter, egg, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined—do not overmix
- Fold in the chopped rhubarb.
- Scoop the batter into muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until golden and a toothpick inserted comes out clean.
- Let cool slightly before serving. Best enjoyed warm!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 200 kcal per serving