Strawberry Rhubarb Oatmeal Yogurt Muffins
Sweet, slightly tart spring muffins packed with real fruit, hearty oats, and Greek yogurt for a wholesome, easy breakfast.
Ingredients
- 1 cup unbleached flour spoon and level carefully
- 1 cup quick oats do not use steel-cut
- 2/3 cup sugar standard white granulated
- 2 tsp baking powder ensure it is fresh
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 2 eggs room temperature preferred
- 1 cup plain non-fat Greek yogurt
- 1/4 cup vegetable oil
- 2 tsp vanilla
- 1 cup strawberries chopped into 1/4 inch pieces
- 1 cup rhubarb chopped into 1/4 inch pieces
Instructions
- Preheat oven to 375°F and line a twelve-cup muffin tin with parchment paper liners.
- In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt until evenly distributed.
- In a separate bowl or large measuring cup, beat the eggs until lightly frothy, then stir in the yogurt, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined; do not overmix.
- Let the batter rest for 5 minutes to allow the oats to absorb moisture.
- Gently fold in the chopped strawberries and rhubarb, then scoop the batter into the prepared muffin cups.
- Bake for 22 to 28 minutes, or until a toothpick inserted in the center comes out dry.
- Cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Always use parchment paper liners for this recipe as the fruit-heavy batter tends to stick to standard paper. For the best texture, ensure fruit pieces are no larger than a quarter inch.