• Cooking Time: 18-20 minutes
  • Servings: 12
  • Preparation Time: 10 minutes


I love Greek yogurt. I love muffins. Why not combine the two? Why not add rhubarb? I'm in love with this muffin!


  • 2 cups all purpose flour
  • 3/4 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/4 teaspoons salt
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon cardamom
  • 1 1/2 cups rhubarb, sliced into 1" pieces (about 3 stalks)
  • 1 egg, slightly beaten
  • 1 (6 oz) container Chobani Blood Orange Yogurt
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon vanilla


  • Preheat oven to 400 degrees F. and line a 12 cup muffin pan with paper liners.
  • In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, salt, and orange peel. Stir in the rhubarb and set aside.
  • In another bowl, or large measuring cup, blend the egg, yogurt, melted butter, and vanilla. Add the liquid mixture to the dry mixture and mix until just blended.
  • Spoon the batter into the muffin cups and sprinkle the remaining sugar evenly over the tops. Bake in preheated oven for 18-20 minutes or until the tops are golden and firm to the touch.

Categories: Breakfast  Brunch  Fruit Bread  Muffin  Snack 
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