Honey Rhubarb Muffins
Delight your taste buds with these irresistible Honey Rhubarb Muffins, a sweet and tangy treat perfect for breakfast or snacking! These moist muffins feature a unique combination of rich honey and tart rhubarb, balanced beautifully with warm cinnamon and a hint of vanilla. Made with wholesome ingredients like Greek yogurt and melted butter, they deliver a soft, tender crumb with every bite. The fresh or frozen diced rhubarb adds bursts of fruity flavor, while an optional sprinkle of sugar on top creates a delightful crunch. Ready in just 35 minutes, these muffins are a quick and easy way to brighten your day. Perfect for springtime gatherings or simply enjoying alongside your morning coffee, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- 0.75 cup honey
- 1 cup plain Greek yogurt
- 2 units large eggs
- 1 teaspoon vanilla extract
- 1.5 cups rhubarb, diced (fresh or frozen, thawed)
- 2 tablespoons granulated sugar (optional, for sprinkling)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In another bowl, combine the melted butter and honey, whisking until smooth. Add the Greek yogurt, eggs, and vanilla extract, and whisk again until well blended.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Fold the diced rhubarb into the batter, distributing it evenly throughout.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a small pinch of granulated sugar over the tops for a touch of extra sweetness and a slight crunch.
Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy these delicious Honey Rhubarb Muffins. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 244 mg | 11% | |
| Total Carbohydrate | 35.1 g | 13% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 18.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 110 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
