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Rhubarb Muffins with Greek Yogurt

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These rhubarb muffins are a perfect balance of tartness and sweetness, with a soft and tender crumb. Greek yogurt keeps them moist, while a crisp cinnamon-sugar topping adds a delightful crunch. Perfect for spring mornings!

Ingredients

  • 1 cup all‑purpose flour
  • 1 cup whole‑wheat flour
  • ¾ cup granulated sugar
  • 2½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • 1 cup 2% plain Greek yogurt
  • 8 tbsp unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1½ cups rhubarb, diced into ¼-inch pieces
  • Topping:
  • 3 tbsp granulated sugar
  • ½ tsp ground cinnamon

Instructions

  1. Preheat oven to 400°F (205°C). Line a 12-cup muffin tin with liners.
  2. In a medium bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, and salt.
  3. In a large bowl, whisk Greek yogurt, melted butter, eggs, and vanilla until smooth.
  4. Add dry ingredients to the wet mixture and gently fold until just combined—don’t overmix.
  5. Fold in diced rhubarb until evenly distributed.
  6. Divide the batter among the muffin cups, mounding slightly above the rim.
  7. For the topping, mix 3 tbsp sugar with ½ tsp cinnamon. Sprinkle about ½ tsp on each muffin and gently press it in.
  8. Bake 20–22 minutes, until tops are golden and a toothpick inserted comes out clean.
  9. Cool in the pan 5–10 minutes, then move to a rack and serve warm.

Notes

  • For variations, try substituting rhubarb with blackberries, raspberries (add citrus zest), apples, or cranberries.
  • Make mini muffins by baking at the same temperature for about 8–10 minutes.
  • For a vegan option, use plant-based yogurt and flax eggs.
  • For a gluten-free version, swap flours with a 1:1 GF blend (add xanthan gum if needed).
  • For a loaf, bake in a greased 9×5-inch pan at 350°F for 45–55 minutes.

Nutrition

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