Description
Rhubarb muffins elevate breakfast with a delightful blend of tart and sweet flavors from seasonal garden produce. Moist crumb and buttery texture invite home bakers to savor a classic comfort treat perfect for morning enjoyment.
Ingredients
Scale
Main Ingredients (Fruits and Base):
- 2 cups rhubarb, chopped
- 1 3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 egg, beaten
Wet Ingredients (Liquids and Binding):
- 1/2 cup milk
- 1/2 cup vanilla Greek yogurt
- 1/4 cup butter, melted, or vegetable oil
- 2 teaspoons vanilla extract
Dry Ingredients (Leavening and Seasoning):
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare the oven environment by setting the temperature to 375°F (190°C) and preparing the muffin tin with grease or liners.
- Create the dry foundation by whisking together flour, granulated sugar, baking powder, and salt in a spacious mixing bowl.
- Develop the liquid mixture separately by blending beaten egg, milk, Greek yogurt, melted butter, and vanilla extract until smooth and well-incorporated.
- Merge the wet and dry ingredients gently, using minimal stirring to maintain a light texture and prevent overmixing.
- Introduce freshly chopped rhubarb into the batter, distributing the vibrant pieces evenly throughout.
- Craft a delectable streusel topping by combining flour, brown sugar, softened butter, ground cinnamon, and chopped nuts until achieving a crumbly, textured consistency.
- Portion the batter into muffin cups, filling each approximately two-thirds full, then generously crown with the prepared streusel mixture.
- Transfer the muffin tin to the preheated oven and bake for 20-25 minutes, monitoring until a inserted toothpick emerges clean and the tops display a golden-brown hue.
- Allow the muffins to rest momentarily in the tin, then carefully transfer to a wire cooling rack to complete the cooling process and set the structure.
Notes
- Use fresh, crisp rhubarb for the best tangy flavor and vibrant color in your muffins.
- Chop rhubarb into small, uniform pieces to ensure even distribution and consistent baking throughout the muffins.
- Consider reducing sugar slightly if using very ripe or sweeter rhubarb to balance the tartness.
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan-friendly version of the recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg