Description
Moist and tender muffins bursting with tart rhubarb, enriched with Greek yogurt for a light tang and protein-rich boost.
Ingredients
- 1 cup all‑purpose flour
- 1 cup whole‑wheat flour
- ¾ cup granulated sugar
- 2½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- 1 cup 2 % plain Greek yogurt
- 8 tbsp unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp pure vanilla extract
- 1½ cups diced rhubarb (¼‑inch)
- Topping: 3 tbsp granulated sugar + ½ tsp ground cinnamon
Instructions
- Preheat oven to 400 °F (205 °C). Line a 12‑cup muffin tin with paper liners.
- In a medium bowl, whisk flours, sugar, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk Greek yogurt, melted butter, eggs, and vanilla until smooth.
- Fold dry ingredients into wet until just combined. Gently stir in rhubarb—don’t overmix.
- Divide batter into muffin cups, mounding slightly.
- Mix topping sugar and cinnamon; sprinkle ~½ tsp on each muffin, gently patting it in.
- Bake 20–22 minutes, until golden and a toothpick comes out clean.
- Let cool 5–10 minutes in tin, then transfer to a rack. Best served warm.
Notes
- Use 2% Greek yogurt; 0% may yield less moist texture.
- Don’t overmix—gently fold for a tender crumb.
- Store at room temperature up to 2 days; freeze for 2–3 months.
- Mini muffins bake ~8–10 min at same temperature.
- Great substitution base: try raspberries, blackberries, or apples.