Description
These Rhubarb Muffins with Greek Yogurt are tender, moist, and bursting with a perfect balance of tangy and sweet flavors. Made with simple ingredients, they’re an easy, wholesome treat for any time of day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup granulated sugar
- 2–½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup 2% plain greek yogurt or sour cream, light or regular
- 8 tablespoons unsalted butter melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1–½ cups ¼-inch-diced rhubarb
For the topping:
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
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Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
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In a medium mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.1 cup all-purpose flour,1 cup whole-wheat flour,¾ cup granulated sugar,2-½ teaspoons baking powder,1 teaspoon ground cinnamon,½ teaspoon baking soda,½ teaspoon kosher salt
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In a large bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Add the dry ingredients to the wet ingredient and lightly stir with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. This is a thick batter.1 cup 2% plain greek yogurt,8 tablespoons unsalted butter,2 large eggs,1 teaspoon pure vanilla extract,1-½ cups ¼-inch-diced rhubarb
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Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
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Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous ½ tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.3 tablespoons granulated sugar,½ teaspoon ground cinnamon
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Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 20-22 minutes.
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Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.
Notes
Best eaten the day of, or the day after baking, Freeze for longer storage.
You can make mini muffins with this recipe, bake 8-10 minutes.
This is an awesome muffin base – great with your favorite fruit. Add raspberries, blackberries or chopped apples instead of rhubarb
- Prep Time: 15minutes
- Cook Time: 20 mins
- Category: APPETIZER
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 226kcal