These Rhubarb Muffins balance tart rhubarb with sweet batter for a moist and flavorful breakfast or snack.

Scale

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped fresh rhubarb

1/2 cup unsweetened applesauce

1/2 cup plain yogurt

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, beat eggs, applesauce, yogurt, oil, and vanilla.

4. Fold wet ingredients into dry until just combined.

5. Gently fold in chopped rhubarb.

6. Divide batter evenly among muffin cups.

7. Bake 18-22 minutes until a toothpick inserted comes out clean.

8. Cool muffins in pan 5 minutes, then transfer to wire rack.

Use fresh or frozen rhubarb, thawed and drained.

Do not overmix to keep muffins tender.

Add a sprinkle of sugar on top before baking for a crunchy crust.

Keywords: rhubarb muffins, tart muffins, easy baking, breakfast muffins