Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (14)
Rhubarb Muffins
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 10%
CARBS 24G50% OF CAL
2G FIBER11G OTHER10G TOTAL SUGAR
FAT 8G40% OF CAL
2G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, tender muffins bursting with tart rhubarb and made with Greek yogurt for added richness. Perfect for breakfast or a morning snack during rhubarb season.
mainamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1¾ cups all-purpose flour (spooned and leveled, plus more for the rhubarb)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup whole milk Greek yogurt (or sour cream)
- ⅓ cup brown sugar
- ⅓ cup cane sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 cups chopped rhubarb
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 10%
CARBS 24G50% OF CAL
2G FIBER11G OTHER10G TOTAL SUGAR
FAT 8G40% OF CAL
2G SAT7G 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
- 15m
- Cook
- 15m
- Sodium
- 73mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 54mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 73MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.