Rhubarb Muffins with Greek Yogurt
Try this Rhubarb Muffins with Greek Yogurt recipe, or contribute your own.
Try this Rhubarb Muffins with Greek Yogurt recipe, or contribute your own.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cinnamon
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 1 cup whole-wheat flour
- 2-1/2 teaspoons baking powder
- 1 cup 2% greek yogurt (or sour cream light or regular)
- 8 tablespoons unsalted butter melted and cooled slightly
- 1-1/2 cups 1/4-inch-diced rhubarb
- Carbohydrate 22.1116558431188 g
- Cholesterol 118.196562498815 mg
- Fat 20.1200082809292 g
- Fiber 2.73115829809581 g
- Protein 6.13721317834885 g
- Saturated Fat 11.8659466299666 g
- Serving Size 1 1 muffin (79g)
- Sodium 273.310316833409 mg
- Sugar 19.380497545023 g
- Trans Fat 1.7999648385314 g
- Calories 288 calories
Step-by-step
- Pre-heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
- In a medium bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. This is a thick batter.
- Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
- Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous ½ tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.
- Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 20-22 minutes.
- Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.
Greek yogurt anchors this formulation by supplying both moisture and structural acid, which reacts directly with the half-teaspoon of baking soda to assist the heavier leaveners. Swapping the dairy for sour cream requires no ratio adjustment due to their comparable fat and moisture profiles, whereas substituting plain low-fat yogurt risks drying the crumb because lower-fat dairy lacks the necessary viscosity. Whole-wheat flour absorbs significantly more liquid than all-purpose flour, creating a dense, thick batter that requires careful folding to prevent gluten overdevelopment. Dice the rhubarb strictly to quarter-inch dimensions; larger pieces trap moisture pockets that create gummy voids around the fruit. Standard muffin tins work best here, but heavy-duty aluminum pans distribute heat more evenly than thin steel alternatives, preventing premature edge-browning before the high-rising center sets. Operating the oven at 400 degrees Fahrenheit initiates a rapid initial lift from the baking powder and baking soda combination, yielding the required domed top before the crumb solidifies during the twenty-minute bake. Allow the baked goods to rest in the tin for ten minutes to let the internal steam redistribute before transferring them to a wire rack.
