These muffins are one of my favorites! They’re a prefect muffin for a delicious treat that’s not too sweet! I love that they call for whole wheat flour and are a great way to use up fresh or frozen rhubarb from my garden.
Ingredients
For the muffins:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup greek yogurt or sour cream (light or regular)
- 1/2 cup unsalted butter melted and cooled slightly
- 2 large eggs
- 1 tsp pure vanilla extract
- 1-1/2 cups 1/4-inch diced rhubarb
For the topping (optional):
- 3 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Directions
Preheat your oven to 400 degrees and line your muffin tin(s) with liners or oil and flour or whatever you like to use. For smaller muffins (no muffin top), line two 12-cup muffin tins. For larger muffins (with muffin top), line one 12-cup muffin tin.
Mix together the sugar and cinnamon for the topping in a small bowl and set aside.
In a large bowl, mix together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
In a medium bowl, whisk together the greek yogurt or sour cream (I usually use vanilla greek yogurt because its what I usually have in my fridge), melted butter, eggs, and vanilla until smooth.
Add your wet ingredients to the dry and stir until it just comes together, do not over-mix. The batter will look very thick but it will all come together.
Once its just combined, fold in the diced rhubarb, again, until just combined and divide the batter among the muffin cups. Sprinkle the cinnamon-sugar mixture over each muffin.
Bake the muffins for 20-22 minutes until golden brown and a tooth pick comes out clean from the center of a muffin.
Original recipe is from Trish on the infinebalance food blog with a great explanation on why using Greek yogurt is so great! Go give it a read and browse some of her other recipes! If you’re like me and like to incorporate whole wheat whenever possible, Trish has a whole section of recipes made with whole grains.
