Rhubarb Muffins with Greek Yogurt | www.infinebalance.com
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5 from 1 vote

Rhubarb Muffins with Greek Yogurt

My go-to muffin recipe. Make this with frozen rhubarb to have a little spring all year round.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Muffins
Keyword: rhubarb
Servings: 12
Author: Trish | The In Fine Balance Food Blog

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3/4 cup granulated sugar
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup 2% greek yogurt or sour cream, light or regular
  • 8 tablespoons unsalted butter melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups 1/4-inch-diced rhubarb

For the topping:

  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  • 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.

Notes

Make ahead - best eaten the day of, or the day after baking, Freeze for longer storage.