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
- Streusel topping (¼ cup flour, ¼ cup sugar, 2 tbsp cold butter)
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin.
- Mix flour, sugar, baking powder, and salt in a large bowl.
- In another bowl, combine egg, milk, vanilla Greek yogurt, melted butter, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fold in chopped rhubarb.
- Divide batter among muffin cups. Sprinkle streusel topping.
- Bake 20-25 minutes until toothpick comes out clean.
- Cool 5 minutes in tin, then transfer to wire rack.
Notes
- Streusel Topping: combine ¼ cup flour, ¼ cup sugar, and 2 tablespoons cold butter. Mix until crumbly and sprinkle over muffin batter before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian