Spend with Pennies · by Holly Nilsson★ 4.8 (167)
Rhubarb Muffins
NUTRITION · PER SERVING39M COOK
CAL 13%·PRO 10%
CARBS 42G66% OF CAL
3G FIBER17G OTHER22G TOTAL SUGAR
FAT 7G24% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender muffins studded with tart chunks of fresh rhubarb and topped with cinnamon streusel. A classic breakfast baked good balancing sweetness with tartness.
mainamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups rhubarb (chopped)
- 1 ¾ cups all-purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 egg (beaten)
- ½ cup milk
- ½ cup vanilla Greek yogurt
- ¼ cup butter (melted, or vegetable oil)
- 2 teaspoons vanilla extract
- streusel topping (recipe in notes)
At a glance
PER SERVING · TIME 39M
CAL 13%·PRO 10%
CARBS 42G66% OF CAL
3G FIBER17G OTHER22G TOTAL SUGAR
FAT 7G24% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 19m
- Sodium
- 148mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 145mg
- Calcium
- 77mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.