Rhubarb Muffins with Greek Yogurt
My go-to muffin recipe! Made with greek yogurt and topped with cinnamon sugar.
Servings: 12 muffins
Calories: 226kcal
Equipment
Ingredients
- 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
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
- 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
- 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
- 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 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
- 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
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
Nutrition
Calories: 226kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 110mg | Fiber: 2g | Sugar: 16g | Vitamin A: 291IU | Vitamin C: 0.4mg | Calcium: 55mg | Iron: 1mg