Rhubarb Muffins
Incredibly light, fluffy, and moist muffins. The perfect amount of tang from the rhubarb and not too sweet. Simply mouthwatering!
Cook Time 18 minutes mins
Total Time 18 minutes mins
Course Dessert
Cuisine American
Muffin Tin
Bowl
Whisk
Measuring Cups/Spoons
- 2 cups flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain yogurt
- 8 tbsp butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups rhubarb diced
Cinnamon Sugar Topping
- 3 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Preheat oven to 400ºF. Prepare 12-cup muffin tin with cupcake liners.
Mix together the flour, sugar, baking powder, cinnamon, soda, and salt.
In a separate bowl, mix the yogurt, butter, eggs, and vanilla until thoroughly combined. This is essential as you do not want to overmix when you add wet and dry together.
Add the wet ingredients to the dry and combine only until just incorporated. The key to fluffy muffins is to not overmix!
Fold in rhubarb.
Scoop batter into prepared muffin tins, be sure to mound the batter above the height of the cupcake liners. You may need to push the batter into the sides of the cups as this batter is thick.
Mix the cinnamon and sugar for the topping and sprinkle evenly over the batter.
Bake for 18-20 minutes or until toothpick comes out clean.
Cool for 5-10 minutes before removing from muffin tin.
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