Ingredients:

  • 250g all-purpose flour, divided
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp ground cinnamon
  • 245g plain Greek yogurt (2% fat)
  • 150g granulated sugar
  • 2 large eggs, room temperature
  • 120ml avocado oil
  • 1 tbsp pure vanilla extract
  • 300g fresh rhubarb, diced into 1/2 inch pieces
  • 2 tbsp coarse sanding sugar

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, toss the diced rhubarb with 2 tablespoons of the measured flour to prevent sinking and moisture bleeding.
  3. In a large mixing bowl, whisk together the Greek yogurt, oil, granulated sugar, eggs, and vanilla extract for 60 seconds until a smooth emulsion forms.
  4. Sift the remaining flour, baking powder, baking soda, salt, and cinnamon into the wet mixture.
  5. Gently fold the dry ingredients into the wet until just combined; do not overmix. Fold in the floured rhubarb during the final turns.
  6. Divide the batter evenly among the 12 muffin cups, filling to the brim, and sprinkle with coarse sanding sugar.
  7. Bake at 425°F (218°C) for 5 minutes. Without opening the door, reduce the heat to 350°F (175°C) and bake for an additional 13-15 minutes.