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Rhubarb Muffins with Greek Yogurt Recipe

Rhubarb Muffins with Greek Yogurt Recipe

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4.7 from 52 reviews

These Rhubarb Muffins with Greek Yogurt are delightfully moist and tender, thanks to rich Greek yogurt and melted butter in the batter. Sweet and tart rhubarb provides a fresh, juicy burst in every bite, while a cinnamon-sugar topping adds a perfectly crisp finish. Perfect as a quick breakfast, a snack, or even dessert, they’re easy to make and great for freezing or adapting to other fruits.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Main Muffin Batter

  • 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

Cinnamon Sugar Topping

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper or foil muffin liners for easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, cinnamon, baking soda, and salt until well combined. This helps evenly distribute the leaveners and spices.
  3. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, melted butter, eggs, and vanilla extract until the mixture is smooth and creamy.
  4. Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients. Gently stir with a spatula just until the batter is combined; do not overmix. Fold in the diced rhubarb until evenly distributed. The batter will be thick.
  5. Fill Muffin Cups: Evenly distribute the batter among the prepared muffin cups, mounding it slightly above the rims for tall muffins.
  6. Make Cinnamon Sugar Topping: In a small bowl, mix the 3 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon until combined. Sprinkle about 1/2 teaspoon over each muffin, gently patting the topping onto the batter with your fingers.
  7. Bake the Muffins: Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

  • These muffins taste best the day of or the day after baking for optimal freshness and texture.
  • For longer storage, freeze the muffins in an airtight container or zip-top bag.
  • If making mini muffins, bake for only 8-10 minutes.
  • This muffin base is incredibly versatile–try stirring in raspberries, blackberries, or chopped apples instead of rhubarb.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

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

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