Description
These rhubarb muffins are moist, cinnamon-kissed, and made with Greek yogurt and whole wheat for a healthier twist—perfect for breakfast or a springtime snack.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup granulated sugar
2½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup plain Greek yogurt (2% preferred)
8 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1½ cups chopped rhubarb
Topping: 3 tablespoons granulated sugar + ½ teaspoon cinnamon
Instructions
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup granulated sugar
2½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup plain Greek yogurt (2% preferred)
8 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1½ cups chopped rhubarb
Topping: 3 tablespoons granulated sugar + ½ teaspoon cinnamon
Notes
Toss rhubarb with a tablespoon of flour to prevent sinking.
Use all all-purpose flour for a lighter texture.
Add orange zest or replace rhubarb with chopped strawberries for variety.
Swap cinnamon sugar topping with a streusel if preferred.
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
