Light Rhubarb Ginger Muffins
Delightfully moist and bursting with flavor, these Light Rhubarb Ginger Muffins are the perfect balance of sweet and tangy. Made with the wholesome addition of whole wheat flour and sweetened lightly with brown sugar, these muffins feature the bright pop of fresh rhubarb and the warm, spicy kick of crystallized ginger. A dollop of plain Greek yogurt lends incredible tenderness to every bite, while a sprinkle of optional granulated sugar on top creates a subtle caramelized crunch. Ready in under 40 minutes, this easy recipe is ideal for breakfast, brunch, or a satisfying afternoon snack. Plus, they’re freezer-friendly, making them a convenient make-ahead treat when rhubarb is in season!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups brown sugar, packed
- 2 eggs
- 0.5 cups plain Greek yogurt
- 1 teaspoons vanilla extract
- 1 cups rhubarb, diced into small pieces
- 0.25 cups crystallized ginger, finely chopped
- 2 tablespoons granulated sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, ground ginger, and salt. Set aside.
In a large mixing bowl, whisk the melted butter and brown sugar until well combined. Add the eggs, Greek yogurt, and vanilla extract, whisking until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
Fold the diced rhubarb and chopped crystallized ginger into the batter, ensuring an even distribution.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle a pinch of granulated sugar on top of each muffin for a slightly caramelized finish.
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 422.5 g | 154% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 226.8 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 579 mg | 45% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1460 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.
