Imagine biting into a moist, tender muffin bursting with tangy rhubarb, sweet mixed berries, and a creamy yogurt base that melts in your mouth. These aren't just any ordinary muffins – they're a culinary adventure that will transform your breakfast or snack time into a gourmet experience! Whether you're a baking novice or a seasoned pro, this recipe promises to deliver restaurant-quality treats right from your own kitchen, with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sugar
- 1 cup yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup rhubarb, chopped
- 1 cup mixed berries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, mix the sugar, yogurt, vegetable oil, and eggs until smooth and fully incorporated.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix the batter.
- Carefully fold in the chopped rhubarb and mixed berries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Don't overmix the batter! Stir just until the ingredients are combined to keep your muffins light and fluffy.
- For extra moisture, use full-fat yogurt. It helps create a more tender crumb and adds richness to the muffins.
- Toss the chopped rhubarb and berries in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Want a crispy top? Sprinkle a bit of coarse sugar on the muffins before baking for a delightful crunch.
- If using frozen berries, don't thaw them first – add them directly to the batter to prevent color bleeding and maintain their shape.
- Check your muffins a few minutes before the recommended baking time, as oven temperatures can vary.
- For maximum freshness, store the muffins in an airtight container and enjoy within 2-3 days, or freeze for up to a month.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 5g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 40mg
