Description
These moist and flavorful rhubarb muffins with Greek yogurt are a delicious, nutritious way to enjoy seasonal produce. Made with both all-purpose and whole-wheat flour, they’re tender, not too sweet, and finished with a cinnamon-sugar topping for a hint of crunch.
Ingredients
Units
Scale
Dry 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
Wet Ingredients
- 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
- 1–1/2 cups 1/4-inch diced rhubarb
Topping
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare Muffin Tin & Oven: Preheat your oven to 400°F and line a 12-cup muffin tin with paper or foil baking cups. This ensures even baking and easy cleanup.
- Mix Dry Ingredients: In a medium mixing bowl, combine all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon, baking soda, and kosher salt. Whisk to blend thoroughly to distribute leavening and spices evenly.
- Mix Wet Ingredients: In a separate large bowl, whisk together Greek yogurt (or sour cream), melted butter, eggs, and vanilla extract until smooth and well combined.
- Combine Wet & Dry Ingredients: Add the dry ingredients to the wet ingredients. Using a spatula, lightly stir until just combined; do not overmix. The batter will be thick. Gently fold in the diced rhubarb, ensuring even distribution.
- Fill Muffin Cups: Evenly divide the batter among the prepared muffin cups, filling slightly above the cup edges for nicely domed muffins.
- Prepare Topping: In a small bowl, combine granulated sugar and cinnamon. Sprinkle a generous 1/2 teaspoon of the mixture over each muffin. Use your fingers to gently pat the topping onto the surface.
- Bake: Place the muffin tin in the oven and bake for 20-22 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack. Serve warm for best flavor and texture.
Notes
- Best eaten the day of or the day after baking; freeze for longer storage.
- You can make mini muffins with this recipe; bake for only 8-10 minutes.
- The muffin base is versatile; substitute rhubarb with raspberries, blackberries, or chopped apples as desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 192
- Sugar: 10g
- Sodium: 165mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 42mg