Rhubarb Muffins Greek Yogurt (Print Version)

Moist rhubarb muffins with Greek yogurt and a cinnamon sugar crust, ideal for breakfast or snacking.

# Ingredients:

01 - 1 cup all-purpose flour
02 - 1 cup whole-wheat flour
03 - ¾ cup granulated sugar
04 - 2-½ teaspoons baking powder
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon baking soda
07 - ½ teaspoon kosher salt
08 - 1 cup 2% plain Greek yogurt or sour cream
09 - 8 tablespoons unsalted butter, melted and cooled slightly
10 - 2 large eggs
11 - 1 teaspoon pure vanilla extract
12 - 1-½ cups ¼-inch-diced rhubarb

→ For the topping

13 - 3 tablespoons granulated sugar
14 - ½ teaspoon ground cinnamon

# Directions:

01 - Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
02 - In a medium mixing bowl, combine the flour, sugar, baking powder, ground cinnamon, baking soda, and salt, and whisk to blend.
03 - In a large bowl, whisk together the Greek yogurt, melted butter, eggs, and vanilla until smooth.
04 - Add the dry ingredients to the wet ingredients and lightly stir with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb.
05 - Evenly divide the batter among the muffin cups. The batter should mound slightly higher than the tops of the cups.
06 - In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle ½ teaspoon of the mixture over each muffin and gently pat into the tops of the muffins.
07 - Bake the muffins until golden brown and a toothpick inserted into the center comes out clean, about 20-22 minutes.
08 - Let the muffins cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely. Best served warm.

# Notes:

01 - Best eaten the day of or the day after baking. Freeze for longer storage.
02 - You can make mini muffins with this recipe. Bake for 8-10 minutes.
03 - This is a versatile muffin base. Replace rhubarb with raspberries, blackberries, or chopped apples.