Description
Soft and moist rhubarb muffins made with Greek yogurt and topped with cinnamon sugar.
Ingredients
Scale
- 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
- 1 cup Greek yogurt
- 8 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups diced rhubarb
- 3 tablespoons sugar (topping)
- 1/2 teaspoon cinnamon (topping)
Instructions
- Preheat oven to 400°F and line muffin tin
- Mix dry ingredients in a bowl
- Whisk wet ingredients in another bowl
- Combine wet and dry ingredients gently
- Fold in diced rhubarb
- Divide batter into muffin cups
- Mix cinnamon sugar topping
- Sprinkle topping over muffins
- Bake for 20-22 minutes
- Cool before serving
Notes
- Do not overmix batter
- Use fresh rhubarb for best results
- Store in airtight container
- Freeze for longer storage
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 226
- Sugar: 16
- Sodium: 163
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
- Cholesterol: 48