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Rhubarb Muffins with Greek Yogurt Recipe

Rhubarb Muffins with Greek Yogurt Recipe

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4.7 from 65 reviews

These tender Rhubarb Muffins with Greek Yogurt are your new go-to for easy breakfasts and snacks! The muffins are moist, thanks to creamy Greek yogurt and a mix of whole wheat and all-purpose flours, and get a tangy-sweet burst from diced rhubarb. Each golden muffin is finished with a cinnamon-sugar topping for just the right touch of sweetness and crunch. This versatile recipe works with other fruits, too—so you can enjoy it year-round.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Main Ingredients

  • 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, light or regular)
  • 8 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups 1/4-inch diced rhubarb

Topping

  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper or foil baking cups to prevent sticking and for easy removal.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon, baking soda, and salt until fully combined. This helps distribute the leaveners and spices evenly.
  3. Combine Wet Ingredients: In a large bowl, whisk together the Greek yogurt, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and uniform in texture.
  4. Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients. Using a spatula, gently mix until just combined—don’t overmix, as that can make the muffins less tender. The batter will be thick.
  5. Fold in Rhubarb: Gently stir in your diced rhubarb until evenly distributed throughout the batter.
  6. Fill Muffin Cups: Evenly divide the batter among the 12 muffin cups. The batter should be mounded slightly above the rims of the cups.
  7. Prepare and Add Topping: In a small bowl, combine 3 tablespoons sugar and 1/2 teaspoon cinnamon. Mix well. Sprinkle about 1/2 teaspoon of the cinnamon-sugar mixture over each muffin. Pat lightly with your fingers so it adheres.
  8. Bake: Bake in the preheated oven for 20–22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool and Serve: Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack. Serve warm for best flavor and texture.

Notes

  • These muffins are best eaten the same day or the day after baking for maximum freshness.
  • For longer storage, freeze the muffins in an airtight container and thaw at room temperature.
  • You can make mini muffins with this batter—bake them for about 8-10 minutes and check for doneness.
  • This is a versatile muffin base: swap in raspberries, blackberries, or chopped apples in place of rhubarb if desired.
  • Letting the muffins cool for a few minutes helps them firm up and makes them easier to remove from the pan.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 226 kcal
  • Sugar: 16 g
  • Sodium: 163 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 48 mg

Find it online: https://ellarecipe.com/rhubarb-muffins-with-greek-yogurt-recipe/