Rhubarb Muffins ✅
Serves 12-15 muffins · spendwithpennies.com
Ingredients
- 2 cups rhubarb chopped
- 1 ¾ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg beaten
- ½ cup milk
- ½ cup vanilla Greek yogurt
- ¼ cup butter melted, or vegetable oil
- 2 teaspoons vanilla extract
- streusel topping recipe in notes
Steps
Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
Stir just until moistened. Do not overmix.
Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.
Bake for 16 to 19 minutes or until a toothpick comes out clean.
Remove from muffin pan and cool completely on a baking rack.
Notes
Streusel Topping (optional):
Combine the following with a fork until crumbly: 3 tablespoons flour, 3 tablespoons brown sugar, 1 ½ tablespoons softened butter, and ¼ teaspoon cinnamon.