Rhubarb Muffins with Greek Yogurt
Tender, spiced muffins packed with tangy rhubarb and Greek yogurt, topped with a cinnamon-sugar crust.
Ingredients
- 1 cup all-purpose flour 120g
- 1 cup whole-wheat flour 120g
- 3/4 cup granulated sugar 150g
- 2-1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup 2% plain Greek yogurt (or sour cream, light or regular) 240g
- 8 tablespoons unsalted butter 113g, melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-1/2 cups 1/4-inch-diced rhubarb 180g
- 3 tablespoons granulated sugar 36g
- 1/2 teaspoon ground cinnamon
Instructions
Preheat oven and line pan:
Set the oven to 400°F (205°C). Fit a 12-cup muffin pan with paper or foil liners.Whisk dry ingredients:
In a medium bowl, combine the all-purpose flour, whole-wheat flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, and salt using a whisk.Mix wet and fold dry:
In a large bowl, mix the Greek yogurt, melted butter, eggs, and vanilla with a whisk until uniform. Fold in the dry mixture with a spatula until barely combined; take care not to overwork. Gently incorporate the rhubarb cubes. The batter will be dense.Fill muffin cups:
Portion the batter equally into the muffin cups, heaping them slightly above the rim.Make cinnamon-sugar topping:
Stir together the 3 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Dust each muffin with a generous 1/2 teaspoon of this cinnamon-sugar blend, pressing it lightly into the surface.Bake until golden:
Bake until the tops turn golden and a tester inserted in the center emerges clean, 20–22 minutes.Cool and serve:
Allow the muffins to rest in the pan for 5–10 minutes, then move them to a wire rack to finish cooling. Serve warm for best flavor.