Description
Tender muffins bursting with tangy rhubarb and creamy Greek yogurt, finished with a crunchy cinnamon-sugar topping for the perfect spring treat.
Ingredients
For the Muffins
1 cup (120 g) all-purpose flour
1 cup (120 g) whole-wheat flour
¾ cup (150 g) granulated sugar
2½ tsp (10 g) baking powder
1 tsp (2.6 g) ground cinnamon
½ tsp (2.5 g) baking soda
½ tsp (3 g) kosher salt
1 cup (245 g) plain 2% Greek yogurt
8 tbsp (113 g) unsalted butter, melted and cooled
2 large eggs
1 tsp (5 ml) pure vanilla extract
1½ cups (165 g) ¼-inch-diced rhubarb
For the Topping
3 tbsp (37 g) granulated sugar
½ tsp (1.3 g) ground cinnamon
Instructions
1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with liners.
2. In a bowl, whisk flour, sugar, baking powder, cinnamon, baking soda, and salt.
3. In another bowl, whisk Greek yogurt, melted butter, eggs, and vanilla until smooth.
4. Fold the dry ingredients into the wet just until combined; then gently stir in the rhubarb.
5. Divide batter evenly among muffin cups, mounding slightly above the rim.
6. Mix topping sugar and cinnamon; sprinkle about ½ tsp over each muffin and gently pat it in.
7. Bake 20–22 minutes until golden and a toothpick comes out clean.
8. Cool in the pan 5–10 minutes, then transfer to a rack before serving.
Notes
Best eaten the day of baking or the next day; freeze for longer storage.
For mini muffins, bake 8–10 minutes.
This base works great with other fruits like raspberries, blackberries, or chopped apples.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 226 kcal
- Sugar: 16 g
- Sodium: 163 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 48 mg
Keywords: rhubarb muffins, Greek yogurt muffins, cinnamon sugar topping