Preheat oven to 400 F.
Grease 12 muffin wells or line with paper liners.
Combine flour, sugar, baking powder and salt in a large bowl with a
whisk. Set aside
In a small bowl, whisk egg, milk, yogurt, vanilla, and oil.
Add the rhubarb to the flour mixture and toss to combine. Make a
well in the dry ingredients and add the wet ingredients.
Stir just until moistened. Do not overmix.
Divide the muffin batter over 12 wells.
Top with streusel topping.
Bake for 16 to 19 minutes or until a toothpick comes out clean.
Remove from muffin pan and cool completely on a baking rack
Originally Submitted
6/11/2022
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