Description
Delight in these moist and flavorful Rhubarb Muffins with Greek Yogurt, a perfect blend of tart rhubarb and sweet cinnamon sugar topping. These muffins are great for breakfast or as a snack!
Ingredients
Scale
Dry 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
Wet Ingredients:
- 1 cup 2% plain greek yogurt or sour cream
- 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: Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
- Prepare dry ingredients: In a medium mixing bowl, combine the dry ingredients and whisk to blend.
- Prepare wet ingredients: In a large bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Add the dry ingredients and rhubarb, stirring until just combined.
- Fill muffin cups: Divide the batter into muffin cups, slightly mounding the tops.
- Add topping: Combine sugar and cinnamon for topping. Sprinkle over each muffin and gently press into the batter.
- Bake: Bake for 20-22 minutes until golden and a toothpick comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack to cool. Best served warm.
Notes
- You can substitute sour cream for the greek yogurt.
- Ensure the rhubarb is diced uniformly for even distribution in the muffins.
- Adjust the sugar in the topping to suit your preference for sweetness.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Rhubarb Muffins, Greek Yogurt, Cinnamon Sugar, Baked Goods, Breakfast, Snack
