Rhubarb Muffins with Greek Yogurt Recipe
These Rhubarb Muffins with Greek Yogurt are a delightful treat perfect for breakfast or a snack. Combining whole-wheat and all-purpose flours gives these muffins a hearty texture, while the fresh diced rhubarb adds a tart, refreshing burst of flavor. Greek yogurt keeps the muffins moist and tender, complemented by a cinnamon-sugar topping for a subtle crunch.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffins
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup granulated sugar
- 2½ 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
- 1½ cups ¼-inch diced rhubarb
Topping
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together all-purpose flour, whole-wheat flour, granulated sugar, baking powder, cinnamon, baking soda, and kosher salt until well combined.
- Combine wet ingredients: In a separate bowl, mix the Greek yogurt, melted butter, eggs, and vanilla extract until smooth and creamy.
- Incorporate wet and dry: Pour the wet mixture into the dry ingredients and gently fold together using a spatula just until combined; avoid overmixing to keep muffins tender.
- Add rhubarb: Carefully fold in the diced rhubarb, ensuring even distribution throughout the batter.
- Fill muffin cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full for proper rising.
- Prepare topping: In a small bowl, mix the granulated sugar and ground cinnamon; sprinkle this mixture evenly over the tops of each muffin.
- Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Fresh rhubarb is preferred for the best tart flavor, but frozen diced rhubarb can be used if thawed and drained.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
- For a vegan version, substitute eggs with flax eggs and use plant-based yogurt and butter alternatives.
- You can add a handful of chopped nuts or raisins for extra texture and flavor.
