Light Moist Rhubarb Muffins
Bursting with the tangy sweetness of fresh rhubarb, these Light Moist Rhubarb Muffins are a delightful treat perfect for breakfast or an afternoon snack. Crafted with a blend of plain Greek yogurt and melted butter, these muffins achieve an irresistibly soft and tender crumb while staying wonderfully light. A hint of cinnamon adds warmth to complement the tartness of the finely diced rhubarb, and a sprinkle of turbinado sugar provides a satisfying crunch on top, if desired. Quick and easy to make in just 35 minutes, this recipe bakes up 12 muffins that are perfect for sharing or savoring throughout the week. Whether enjoyed warm straight from the oven or at room temperature, these rhubarb muffins strike the ideal balance of flavor, texture, and nostalgia. Perfect for using fresh rhubarb, they're a must-try for spring baking enthusiasts!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.33 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 0.5 cups plain Greek yogurt (or sour cream)
- 0.33 cups milk
- 2 large eggs
- 1.5 cups rhubarb, finely diced
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium mixing bowl, whisk together the granulated sugar, brown sugar, melted butter, vanilla extract, Greek yogurt, milk, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
Fold in the finely diced rhubarb until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 421.7 g | 153% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 221.1 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 576 mg | 44% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1446 mg | 31% | |
*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.
