Rhubarb Struesel Muffins

I made these a few months ago when my mom gave me some fresh rhubarb from the garden. I had to figure out what to make with a bunch of rhubarb. I was going to go with the traditional rhubarb crisp, but I decided to do muffins instead! The Greek yogurt in this recipe makes the muffins turn out really moist. I like to think it makes them a little healthier, too. :)

What you'll need:

Rhubarb Muffins:

2 cups flour

3/4 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1 cup plain Greek yogurt

4 ounces unsalted butter, melted

2 eggs

1 teaspoon vanilla extract

1 1/2 cups diced rhubarb, 1/4" pieces

1. Combine flour, sugar, baking soda, cinnamon, and salt in a small bowl.

2. Add yogurt, melted butter, eggs, and vanilla extract. Mix together.

3. Add rhubarb. Mix until just combined. *Do not over mix -- the batter will be thick!

Struesel Topping:

1/4 cup brown sugar

1/3 cup flour

1 teaspoon cinnamon

1/4 cup butter, melted

1/4 cup oats

Combine all ingredients and mix together with a fork until crumbly. 

To Bake:

Preheat oven to 400 degrees. Spray muffin tin with olive oil spray. Fill muffin tins about 3/4 of the way full with batter and sprinkle on some struesel topping. Bake for 18-22 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Makes about 12-15 super moist and delicious muffins! :)