Description
These Rhubarb Muffins with Greek Yogurt are tender, moist, and gently sweet, with a burst of tart rhubarb in every bite and a golden cinnamon-sugar topping. They’re made with a mix of all-purpose and whole wheat flour, and the Greek yogurt gives them a rich, satisfying texture without being heavy. A perfect springtime bake for breakfast, brunch, or snacks!
Ingredients
Muffin Batter
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1 cup all-purpose flour
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1 cup whole-wheat flour
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¾ cup granulated sugar
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2½ teaspoons baking powder
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1 teaspoon ground cinnamon
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½ teaspoon baking soda
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½ teaspoon kosher salt
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1 cup 2% plain Greek yogurt (or sour cream)
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8 tablespoons unsalted butter, melted and cooled slightly
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2 large eggs
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1 teaspoon pure vanilla extract
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1½ cups diced rhubarb (cut into ¼-inch pieces)
Topping
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3 tablespoons granulated sugar
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½ teaspoon ground cinnamon
Instructions
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Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together both flours, sugar, baking powder, cinnamon, baking soda, and salt.
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In a large bowl, whisk the Greek yogurt, melted butter, eggs, and vanilla until smooth.
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Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix—the batter will be thick.
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Gently fold in the diced rhubarb until evenly distributed.
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Divide the batter evenly between the muffin cups, filling them slightly above the rim.
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In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle about ½ teaspoon on each muffin and gently pat it into the tops.
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Bake for 20–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
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Let cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
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These muffins are best the day they’re baked but stay delicious the next day too.
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Freeze extras in a sealed bag or container for up to 3 months.
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You can substitute rhubarb with chopped strawberries, apples, or berries.
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Mini muffins? Bake for 8–10 minutes instead.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins, Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 226 kcal
- Sugar: 16g
- Sodium: 163mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 48mg