Can I use frozen rhubarb?

Absolutely! Just thaw it completely first (overnight in the fridge works best), then pat it dry with paper towels. Frozen rhubarb tends to release more liquid, so I usually give it a good squeeze too. Pro tip: Toss the thawed rhubarb with 1 tablespoon of flour from your measured amount before folding it in - this helps prevent sinking!

How can I reduce the sugar?

I get it - sometimes you want less sweetness. You can safely cut the sugar down to 1/3 cup without issues. If your rhubarb is super tart, try mixing in 1-2 tablespoons of honey with the wet ingredients instead. The Greek yogurt's natural tang helps balance everything beautifully.

Why did my muffins turn out dense?

Oh honey, we've all been there! Usually it's one of three things: overmixing the batter (stop at just combined!), old baking powder (check the expiration date), or packing the flour (always spoon and level). Next time, try sifting your dry ingredients - it makes a world of difference!

Can I make these gluten-free?

You bet! Swap the all-purpose flour for a 1:1 gluten-free blend (I love Bob's Red Mill). Add 1/4 teaspoon xanthan gum if your blend doesn't include it. The batter might be slightly thicker, but the Greek yogurt keeps them wonderfully moist regardless.

What's the best way to chop rhubarb?

I like 1/4-inch pieces - big enough to taste but small enough to distribute evenly. Cut stalks lengthwise first if they're thick, then crosswise. Watch those fingers though - rhubarb can be slippery! If the leaves are still attached ( toxic, by the way ), remove them before chopping.

Moist Rhubarb Muffins with Greek Yogurt in 30 Minutes

Name: Moist Rhubarb Muffins with Greek Yogurt in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup Greek yogurt; 1/4 cup milk; 1/4 cup vegetable oil; 1 large egg; 1 tsp vanilla extract; 1 cup chopped rhubarb

Moist Rhubarb Muffins with Greek Yogurt in 30 Minutes

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Delicious rhubarb muffins made with Greek yogurt for a moist and tangy twist. Perfect for breakfast or a snack.

Author: PureCookingJoy
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12 muffins 1x
Category: Baking
Method: Oven-baked
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Greek yogurt
1/4 cup milk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup chopped rhubarb

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Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix Greek yogurt, milk, oil, egg, and vanilla.
Pour wet ingredients into dry ingredients. Stir until just combined.
Fold in chopped rhubarb.
Divide batter evenly into muffin cups.
Bake for 18-20 minutes or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

Use full-fat Greek yogurt for best texture.
If rhubarb is very tart, add an extra tablespoon of sugar.
Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg

Find it online: https://purecookingjoy.com/rhubarb-muffins-with-greek-yogurt-recipe/