Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup full-fat Greek yogurt
  • 1/2 cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup fresh strawberries, diced small
  • 1 cup fresh rhubarb, diced small
  • 1 tbsp flour

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a small bowl, toss the diced strawberries and rhubarb with 1 tablespoon of flour until evenly coated; set aside.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In a medium bowl, whisk together the melted butter, Greek yogurt, eggs, vanilla, and lemon juice until the mixture is smooth and pale.
  5. Pour the wet ingredients into the dry. Using a spatula, fold gently until just combined, stopping while a few streaks of flour remain to avoid overmixing.
  6. Gently fold in the flour-coated strawberries and rhubarb.
  7. Divide batter evenly among muffin liners and bake for 20 minutes.