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Rhubarb Muffins with Greek Yogurt

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Rhubarb Muffins with Greek Yogurt are the perfect springtime bake—tender, moist, and full of tart rhubarb flavor with a golden cinnamon sugar topping. Lightened up with creamy Greek yogurt, these muffins are a healthier, easy-to-make treat that’s ideal for breakfast, snacks, or weekend baking.

Ingredients

  • Dry Ingredients:
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • ¾ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • Wet Ingredients:
  • 1 cup 2% plain Greek yogurt
  • 8 tablespoons unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups diced rhubarb (cut into ¼-inch pieces)
  • Cinnamon Sugar Topping:
  • 3 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or lightly grease.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, and salt.
  3. Mix Wet Ingredients: In a large bowl, whisk Greek yogurt, melted butter, eggs, and vanilla extract until smooth.
  4. Combine & Fold: Add dry ingredients to wet ingredients and stir until just combined. Gently fold in diced rhubarb.
  5. Portion Batter: Divide the batter evenly among muffin cups, mounding slightly on top.
  6. Top & Bake: Mix cinnamon and sugar for topping. Sprinkle over muffins. Bake for 20–22 minutes, or until golden and a toothpick inserted comes out clean.
  7. Cool: Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Toss rhubarb with a little flour before folding into the batter to prevent sinking.
  • Substitute sour cream for Greek yogurt if preferred.
  • Add lemon zest for a brighter, citrusy flavor twist.

Nutrition

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