Rhubarb Berry Yogurt Muffins Recipe

Name: Rhubarb Berry Yogurt Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1 cup Shredded Rhubarb (about 2 Stalks); 1-3/4 cup All-purpose Flour; 3/4 cups Brown Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1 cup Vanilla Non Fat Yogurt; 1/2 cups Unsalted Butter, Melted And Cooled; 1 Large Egg; 1/2 teaspoons Vanilla Extract; 1/2 cups Berries (strawberries, Blueberries, Raspberries Or Combination); FOR THE TOPPING:; 1/3 cups Brown Sugar; Pinch Of Ground Cinnamon

Servings: persons

FOR THE MUFFINS:
1 cup Shredded Rhubarb (about 2 Stalks)
1-3/4 cup All-purpose Flour
3/4 cups Brown Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Ginger
1 cup Vanilla Non Fat Yogurt
1/2 cups Unsalted Butter, Melted And Cooled
1 Large Egg
1/2 teaspoons Vanilla Extract
1/2 cups Berries (strawberries, Blueberries, Raspberries Or Combination)
FOR THE TOPPING:
1/3 cups Brown Sugar
Pinch Of Ground Cinnamon

1
Preheat oven to 400u00b0F. Line a 12-cup muffin tin with liners and set aside.
2
Chop rhubarb stalks, place in food processor, and pulse until shredded. Alternatively, use a hand grater to shred rhubarb. Set shredded rhubarb aside.
3
In a large mixing bowl combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and ground ginger. Stir just until ingredients are combined.
4
Make a well in the center of the flour mixture and add yogurt, melted butter, egg, vanilla extract and stir with flour mixture just until combined. Don't overmix. Fold shredded rhubarb and berries in batter just until combined.
5
Spoon batter into prepared muffin pan about 3/4 full. Sprinkle top with additional brown sugar and cinnamon.
6
Bake in preheated oven for 20-25 minutes until tester inserted into the center of muffins comes out clean and tops are golden brown.
7
Place on wire rack to cool.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE MUFFINS:, 1 cup Shredded Rhubarb (about 2 Stalks), 1-3/4 cup All-purpose Flour, 3/4 cups Brown Sugar, and more.

Yes, Rhubarb Berry Yogurt Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Berry Yogurt Muffins

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