Strawberry Rhubarb Muffins, With Greek Yogurt
These muffins are soft, moist, and topped with a buttery crumble that makes them feel like a bakery treat right out of your own oven.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup plain Greek yogurt
- ½ cup melted butter or oil
- 1 teaspoon vanilla extract
- 1 to 1½ cups chopped strawberries
- 1 cup chopped rhubarb
Streusel:
- ½ cup flour
- ¼ cup brown sugar
- 3 tablespoons cold butter
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin.
- Mix streusel ingredients until crumbly; chill.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, whisk eggs, sugar, yogurt, butter, and vanilla.
- Combine wet and dry ingredients, then fold in strawberries and rhubarb.
- Fill muffin cups, top with streusel, and bake 18–22 minutes. Let cool before serving.