Description
These Rhubarb Muffins with Greek Yogurt are my go-to spring obsession—tender, just sweet enough, and topped with that irresistible cinnamon sugar crunch. They’re the kind of muffins that make you accidentally eat three before noon (ask me how I know). Perfect for using up that garden rhubarb, and forgiving enough to survive even the most distracted baking sessions.
Ingredients
Scale
Dry Team:
- 1 cup all-purpose flour (the trusty backbone)
- 1 cup whole-wheat flour (for that nutty whisper)
- ¾ cup granulated sugar (not too sweet—rhubarb does the tango)
- 2½ tsp baking powder (make sure it’s fresh or these muffins will sulk)
- 1 tsp ground cinnamon (the cozy blanket of spices)
- ½ tsp baking soda (the silent riser)
- ½ tsp kosher salt (the flavor referee)
Wet Team:
- 1 cup 2% plain Greek yogurt (or sour cream in a pinch—I won’t tell)
- 8 tbsp unsalted butter, melted and cooled (because oil is fine, but butter is a mood)
- 2 large eggs (the glue that holds our chaos together)
- 1 tsp pure vanilla extract (the background singer that steals the show)
The Star:
- 1½ cups diced rhubarb (¼-inch pieces—no stringy surprises!)
The Crunchy Crown:
- 3 tbsp granulated sugar + ½ tsp cinnamon (pat this gently into the tops—don’t just sprinkle and pray)
Instructions
- Heat the Oven (If You Remember): 400°F. Line a 12-cup muffin tin—or grease it recklessly like I sometimes do.
- Whisk the Dry Stuff: Flour, sugar, baking powder, cinnamon, baking soda, and salt in a bowl. Pretend you’re making potions.
- Mix the Wet Stuff: In another bowl, whisk yogurt, melted butter, eggs, and vanilla until smooth. If the butter’s too hot, you’ll get scrambled eggs—ask my third batch.
- Combine with Confidence: Dump dry into wet and stir just until combined. Lumps are fine; overmixing is the enemy. Fold in rhubarb like you’re tucking it into bed.
- Batter Up: Divide among cups—fill ‘em high. These muffins don’t believe in modesty.
- Sugar Armor: Mix cinnamon sugar, sprinkle generously, and gently pat it down so it sticks. No naked muffins allowed.
- Bake Until Golden: 20-22 minutes. If your oven runs hot like my rebellious one, check at 18. A toothpick should come out mostly clean—a few crumbs are flavor.
- Cool (or Not): Let them sit 5 minutes in the pan unless you enjoy muffin surgery to remove stuck bits.
Notes
- Rhubarb Swap: No rhubarb? Raspberries or diced apples work too. Frozen rhubarb is fine—just thaw and squeeze out the juice unless you want pink soup muffins.
- Storage: These muffins are best within 2 days (ha—like they’ll last that long). Freeze extras in a ziplock for up to 3 months.
- Gluten-Free: Use a 1:1 GF flour blend, but expect a slightly denser texture.
- Mini Muffins: Bake 8-10 minutes—perfect for tiny hands or snack attacks.
- Equipment
- 12-cup muffin tin
- Mixing bowls (or that one big salad bowl you use for everything)
- Whisk (or a fork in desperation)
- Prep Time: 15 mins (or 30 if you’re like me and keep stopping to snack on rhubarb)
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 226
- Sugar: 16g
- Sodium: 163mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 48mg
Keywords: rhubarb muffins, Greek yogurt muffins, easy spring baking