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
Preheat oven to 400°F and line a 12-cup muffin pan with liners or grease lightly.
In a large bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, and salt.
In a separate bowl, mix Greek yogurt, melted butter, eggs, and vanilla until smooth.
Stir wet ingredients into dry just until combined.
Gently fold in chopped rhubarb.
Divide batter evenly among muffin cups.
Mix topping sugar and cinnamon; sprinkle over muffins.
Bake 20–22 minutes until golden and a toothpick comes out clean.
Cool in pan 5 minutes, then transfer to wire rack.
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
