Description
These moist and tangy rhubarb muffins are the ultimate springtime treat. Greek yogurt keeps them light yet rich, while a cinnamon sugar topping adds the perfect crunch.
Ingredients
Scale
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- 1 cup 2% plain Greek yogurt
- 1½ tsp vanilla extract
- 1½ cups diced fresh rhubarb
- Topping: 2 tbsp sugar + ½ tsp cinnamon
Instructions
- Preheat oven to 400°F. Line or grease a muffin tin.
- In a bowl, mix all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together butter, sugar, eggs, vanilla, and Greek yogurt.
- Combine dry with wet, fold gently. Stir in diced rhubarb.
- Divide batter among muffin cups and sprinkle cinnamon sugar on top.
- Bake for 20–22 minutes. Cool on a rack. Serve warm.
Notes
These muffins are best eaten fresh but store well for later. Try variations with lemon zest or raspberries. Mini muffins need just 8–10 minutes bake time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins, Breakfast, Snacks
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg