Description
Soft and moist rhubarb muffins made with Greek yogurt and finished with a cinnamon sugar topping. These bakery-style muffins are perfect for breakfast, snacking, or spring baking.
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 2% plain Greek yogurt or sour cream
- 8 tablespoons unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups rhubarb, diced into 1/4-inch pieces
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin tin with paper or foil baking cups.
- In a medium mixing bowl, whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon, baking soda, and salt.
- In a large bowl, whisk together the Greek yogurt, melted butter, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and stir gently with a spatula until the batter just comes together. Do not overmix.
- Fold in the diced rhubarb gently. The batter will be thick.
- Divide the batter evenly among the muffin cups, mounding the batter slightly above the tops of the cups.
- In a small bowl, mix the topping sugar and cinnamon, then sprinkle about 1/2 teaspoon over each muffin. Gently pat the topping into the batter.
- Bake for 20 to 22 minutes, until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 to 10 minutes, then transfer to a wire rack. Serve warm.
Notes
- Best eaten the day of baking or the day after.
- Freeze for longer storage.
- For mini muffins, bake for 8 to 10 minutes.
- You can use this muffin base with raspberries, blackberries, or chopped apples instead of rhubarb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 226
- Sugar: 16
- Sodium: 163
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0.3
- Carbohydrates: 32
- Fiber: 2
- Protein: 5
- Cholesterol: 48