So, I really wanted to make a sourdough rhubarb muffin, but I figured you all might be sourdough-ed out for now. Don't worry- I have a sourdough bread recipe I'll be sharing very soon!
Since Saturdays are for baking and rhubarb continues to be a gift of spring and God's bounty, it seems right that we combine our Saturday baking and rhubarb. And who doesn't love muffins? I made these yesterday and today we only have 1 left!
These muffins are easy and delicious and are full of healthy and delicious ingredients. You'll be sure to enjoy them!
For the muffins:
2 cups diced rhubarb
1/2 cup plain Greek yogurt
3/4 cup brown sugar
1/4 cup vegetable oil or coconut oil
1 1/2 cup flour
2 tsp. baking powder
2 T. melted butter
3 T. flour
3 T. brown sugar
Mix all muffin ingredients together and place into a greased muffin tin. Batter will be thick.
Combine topping ingredients, using a fork to crumble the mixture. Sprinkle on top of the muffins.
Bake at 350 degrees for 20 minutes or until a toothpick comes out clean.