Rhubarb Muffins with Greek Yogurt

These Rhubarb Muffins with Greek Yogurt are a delightful blend of tart rhubarb and creamy Greek yogurt, resulting in moist, tender muffins with a subtle tang. Perfect for breakfast or a snack, they offer a harmonious balance of flavors and textures.

Why You’ll Love This Recipe

• Moist and Tender Texture: The inclusion of Greek yogurt ensures these muffins are exceptionally moist and tender.
• Balanced Flavors: The tartness of rhubarb pairs beautifully with the subtle sweetness of the batter.
• Nutritious: Made with wholesome ingredients, these muffins provide a good source of protein and fiber.
• Versatile: Enjoy them as a breakfast treat, midday snack, or even a light dessert.
• Freezer-Friendly: They store well, making them perfect for meal prep or on-the-go snacks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Whole wheat flour
• Granulated sugar
• Baking powder
• Ground cinnamon
• Baking soda
• Kosher salt
• Plain Greek yogurt (2% or full-fat)
• Unsalted butter, melted and cooled slightly
• Large eggs
• Pure vanilla extract
• Rhubarb, diced into ¼-inch pieces

For the Topping:

• Granulated sugar
• Ground cinnamon

Directions

1. Preheat Oven: Set your oven to 400°F (200°C). Line a 12-cup muffin tin with paper or foil liners.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, baking soda, and salt.
3. Mix Wet Ingredients: In a large bowl, whisk the Greek yogurt, melted butter, eggs, and vanilla extract until smooth.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
5. Incorporate Rhubarb: Fold the diced rhubarb into the batter, ensuring even distribution.
6. Prepare Topping: In a small bowl, mix the granulated sugar and cinnamon for the topping.
7. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle the cinnamon-sugar topping over each muffin.
8. Bake: Place in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Servings and Timing

• Servings: This recipe yields 12 muffins.
• Preparation Time: Approximately 15 minutes.
• Cooking Time: 18-22 minutes.
• Total Time: About 35-40 minutes.

Variations

• Fruit Substitutions: Replace rhubarb with other fruits like blackberries, raspberries, or diced apples for a different flavor profile.
• Spice Adjustments: Add a pinch of nutmeg or ginger to the batter for added warmth and depth.
• Nut Addition: Fold in chopped nuts such as walnuts or pecans for added texture and flavor.
• Mini Muffins: Use a mini muffin tin for bite-sized treats; adjust baking time to 8-10 minutes.

Storage/Reheating

• Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2 days.
• Freezing: Place muffins in a sealed container or zip-top freezer bag and freeze for up to 3 months.
• Reheating: To enjoy warm, microwave a muffin on high for 20-30 seconds or wrap in foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

What makes these muffins moist?

The inclusion of Greek yogurt adds moisture and tenderness to the muffins.

Can I use frozen rhubarb?

Yes, thaw and drain frozen rhubarb before using to prevent excess moisture in the batter.

Is it possible to make these muffins gluten-free?

Yes, substitute the flours with a gluten-free all-purpose flour blend.

Can I reduce the sugar content?

Yes, you can reduce the sugar slightly, but keep in mind it balances the tartness of the rhubarb.

What can I use instead of butter?

You can substitute melted coconut oil or a neutral vegetable oil for the butter.

How do I prevent the muffins from becoming too dense?

Avoid overmixing the batter; stir until just combined.

Can I add other fruits to the batter?

Yes, berries like raspberries or strawberries can be added or substituted.

How should I store leftover muffins?

Store in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Can I make these muffins dairy-free?

Substitute Greek yogurt with a dairy-free yogurt alternative and use oil instead of butter.

Why did my muffins stick to the liners?

This can happen if the muffins are too warm when removed. Let them cool completely before removing from liners.

Conclusion

These Rhubarb Muffins with Greek Yogurt are a delightful treat that combines the tartness of rhubarb with the creamy richness of Greek yogurt. Easy to make and versatile, they’re perfect for any time of day. Enjoy them fresh or store for a convenient snack later. Happy baking!

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