Description
These muffins are soft, slightly tangy, and easy to pull together on a busy morning or a cozy afternoon, making your kitchen smell like simple, warm comfort.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs, room temperature
- 1 cup (240 g) plain Greek yogurt (full-fat for best texture)
- 1/2 cup (120 ml) vegetable oil or melted unsalted butter (cooled)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice or 1 teaspoon lemon zest
- 1 1/2 cups (about 200 g) chopped fresh rhubarb
- 1/3 cup brown sugar (optional streusel topping)
- 1/2 cup all-purpose flour (optional streusel topping)
- 3 tablespoons cold unsalted butter (optional streusel topping)
- Pinch of salt (optional streusel topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs lightly, then stir in the Greek yogurt, oil (or melted butter), vanilla, and lemon juice/zest until smooth.
- Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. Do not overmix.
- Gently fold in the chopped rhubarb.
- If using streusel, mix brown sugar, flour, and cold butter until crumbly. Spoon the batter into muffin cups about 3/4 full, then sprinkle streusel on top.
- Bake for 18–22 minutes, or until a toothpick inserted into a muffin center comes out with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Serve warm with butter or cream cheese. Store in an airtight container; lasts 2 days at room temperature, 3-4 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg