Strawberry Rhubarb Yogurt Muffins

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease thoroughly.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate large bowl, beat the melted butter, Greek yogurt, eggs, and vanilla until the mixture is smooth and emulsified.
4. Combine the diced rhubarb and strawberries in a small bowl, toss with 1 tablespoon of the reserved flour mixture until lightly coated.
5. Pour the dry ingredients into the wet mixture and fold gently with a spatula until no streaks of flour remain. Gently fold in the floured fruit.
6. Divide the batter evenly among the 12 muffin cups and bake for 18–22 minutes, or until a toothpick comes out clean.