Rhubarb Muffins

Name: Rhubarb Muffins
Total time: 39 min
Yield: 12 servings
Cuisine: Indonesian
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)

Tender, moist cake studded with tart chunks of rhubarb, topped with a cinnamon-spiced crumble.

⏱️ 39 min 🔪 Prep: 20 min 🔥 Cook: 19 min 📊 Medium ⭐ 4.8 (160) 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

12 servings

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

Preheat the oven to 400°. Grease twelve muffin wells or line paper liners.
Combine flour, sugar, baking powder and salt in a large bowl with a whisk.
In a small bowl, whisk egg, milk, yogurt, butter, and vanilla.
Add the rhubarb to the flour mixture and toss to combine. Make a well in the dry ingredients and add the wet ingredients.
Stir just until moistened. Do not overmix.
Divide the muffin batter over 12 wells. Top with streusel topping (below) if using.
Bake for 16 to 19 minutes or until a toothpick comes out clean.
Remove from muffin pan and cool completely on a baking rack.