Rhubarb Muffins
Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.
Foto: Spend With Pennies
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
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Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
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Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
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In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
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Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
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Stir just until moistened. Do not overmix.
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Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.
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Bake for 16 to 19 minutes or until a toothpick comes out clean.
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Remove from muffin pan and cool completely on a baking rack.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (18% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| rhubarb | 2 cups | - | - |
| all-purpose flour | 1.75 cups | - | - |
| granulated sugar | 0.667 cup | - | - |
| baking powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| salt | 0.25 teaspoon | - | - |
| egg | 1 | - | - |
| milk | 0.5 cup | - | - |
| vanilla Greek yogurt | 0.5 cup | Rp 15.000/200g | Rp 8.888 |
| butter | 0.25 cup | - | - |
| vanilla extract | 2 teaspoons | - | - |
| streusel topping | - | - | - |
*Estimated market prices, may vary by region
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