My go-to muffin recipe. Make this with frozen rhubarb to have a little spring all year round.
Author: Trish | The In Fine Balance Food Blog
1cup2% greek yogurtor sour cream, light or regular
8tablespoonsunsalted buttermelted and cooled slightly
1teaspoonpure vanilla extract
For the topping:
Pre-heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. This is a thick batter.
Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.
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.
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.
Make ahead - best eaten the day of, or the day after baking, Freeze for longer storage.
Rhubarb Muffins with Greek Yogurt https://www.infinebalance.com/rhubarb-muffins-with-greek-yogurt/