Description

As a passionate home cook, I find joy in experimenting with flavors and textures in my kitchen. One of my favorite ingredients to work with is rhubarb. Its tartness adds a delightful zing to baked goods, and it reminds me of sunny afternoons spent in my grandmother’s garden. She would often send me home with bags of freshly picked rhubarb, and I would eagerly await the moment I could transform them into something delicious.

Ingredients

Scale

2 cups rhubarb, chopped
1 ¾ cups all-purpose flour
⅔ cup 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

Optional Add-ons

1 teaspoon cinnamon for a warm spice note
½ cup chopped nuts (like walnuts or pecans) for added crunch
½ cup chocolate chips for a sweet surprise
1 tablespoon lemon zest for a refreshing zing

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Instructions

Preheat the oven to 375°F (190°C) and prepare the muffin tin by greasing it or lining it with paper liners.
In a large bowl, mix the all-purpose flour, sugar, baking powder, and salt.
In another bowl, combine the beaten egg, milk, vanilla Greek yogurt, melted butter (or oil), and vanilla extract.
Gently fold the wet ingredients into the dry ingredients until just combined, then fold in the chopped rhubarb.
Divide the batter evenly among the muffin cups, filling them about two-thirds full, and bake for 20-25 minutes.

Notes

Fresh rhubarb is preferred, but frozen can be used without thawing.
Don’t overmix the batter to ensure light and fluffy muffins.
Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
Store leftovers in an airtight container for up to three days or freeze for longer storage.
Adjust sugar to taste if you prefer sweeter muffins.

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 8g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg