Easy Greek Yogurt Rhubarb Muffins

Easy Greek Yogurt Rhubarb Muffins

Ah rhubarb. It grows like a weed. Maybe it is a weed; I am not sure!??

I have made an Alberta Rhubarb Cake previously that turned out amazing, so I figured I would work with the ingredient again to try out some rhubarb muffins. 

My mom’s rhubarb plant (bush?) supplies both hers and my rhubarb summer needs. I am always looking for new ideas to use it and was in the mood to bake (weird, I know). As I mentioned in my previous Lemon Poppyseed Loaf post, I don’t consider myself much of a baker; it’s not my favourite thing to do because you can’t really play around with the recipe much. It’s a science. Also, I am not a huge fan of sweets or desserts; I prefer the salty and fatty foods, really. But Greek yogurt rhubarb muffins with a sweet-and-spicy, crispy brown sugar, cinnamon and ginger topping, sounds like a perfect snack for camping (which was where I was headed when I made these!) or a quick breakfast! 

Rhubarb Muffins

Easy Greek Yogurt Rhubarb Muffins

To start these easy-to-make rhubarb muffins, I mixed the dry ingredients in one bowl and the wet ingredients in another. Then I added the wet to the dry. 

rhubarb muffins

I mixed using my KitchenAid just until it turned into a batter and made sure to not over mix.

rhubarb muffins

I then carefully folded in the rhubarb just until it was evenly distributed throughout the batter. After placing paper liners in the muffin pan, I filled each liner with the batter, until I had none left and they were each pretty even.

rhubarb muffins

Next I mixed up the the muffin topping (brown sugar, cinnamon and ginger) and sprinkled it evenly across the muffins – and into my preheated oven they went!

Once a toothpick was inserted into the centre of the muffin and came out clean (about 18-22 minutes), my muffins were ready!

They are best served warm – Enjoy!

Rhubarb Muffin

Easy Greek Yogurt Rhubarb Muffins
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Muffins
  1. 1 cup all-purpose flour
  2. 1 cup whole wheat flour
  3. 1/2 cup sugar
  4. 2 1/2 tsp baking powder
  5. 1 tsp ground cinnamon
  6. 1/2 tsp ground ginger
  7. 1/2 tsp baking soda
  8. 1/2 tsp salt
  9. 1 cup Greek yogurt
  10. 8 Tbsp melted butter
  11. 2 eggs beaten
  12. 1 tsp vanilla extract
  13. 2 cups 1/4-inch-diced rhubarb
Topping
  1. 3 Tbsp brown sugar
  2. 1/2 tsp ground cinnamon
Instructions
  1. Preheat oven to 400 F and line a muffin tin with paper or foil baking cups.
  2. In a large mixing bowl combine the flours, sugar, baking powder, cinnamon, ginger, baking soda and salt and mix to blend.
  3. In a separate bowl whisk the Greek yogurt, melted butter, beaten eggs and vanilla until smooth.
  4. Add the wet ingredients to the dry with a spatula until the batter comes together. Fold in the diced rhubarb.
  5. Divide batter into the muffin cups until 3/4 full in each cup.
  6. Make the topping by combining the sugar and cinnamon together well and sprinkle about 1/2 tsp of mixture over each muffin.
  7. Bake the muffins until they are golden brown and a toothpick inserted into the centre comes out clean - about 18-22 minutes.
  8. Let muffins cool on a wire rack - or enjoy while they are still warm!
Chews and Brews http://www.chewsandbrews.ca/
Rhubarb Muffins

Do you like muffins? Try these Greek Yogurt Blueberry Muffins

Do you have rhubarb growing like a weed in your yard? What are you doing with it? 

Rhubarb Muffin

23 thoughts on “Easy Greek Yogurt Rhubarb Muffins

  1. Love rhubarb, the problem is that it’s kinfd of difficult to find it here. I read that you are also a beer enthusiast!

    1. That’s too bad! I wish I could ship it to you – It grows like crazy here!
      Yeah, I like to dabble a bit in different beers!! 🙂

  2. Greek yogurt and rhubarb are probably in the top 10 of my favorite foods right now!! What a great combo 😀

    1. Mine too! I have been on a Greek yogurt kick for a while now! It’s an amazing food!! Thanks for stopping by!!

    1. Oh no!! Sorry about that! How did the 3/4 cup work? I looked back in my notes and used 1/2 cup – sorry about that!! 🙁 And thanks for letting me know!

  3. These turned out SO GOOD. I used all white flour instead of wheat flour, and upped the rhubarb quantity to 3 cups and pulsed it in my food processor until it was finely chopped/pureed. (Side note – the diced rhubard came out to be 3 cups, but after I processed it, it was only 1 1/2c. So the way the rhubarb is prepared DOES matter. If I would have used 2-3c of my pureed rhubarb I think it would have been too much). Question: My muffins NEVER have a nice, rounded top. They do in the oven, but they always seem to fall when I remove them from the oven. Any tips?

    1. Hi Maddie! Thanks for trying out the recipe and glad you liked them! I am not a baker at all, but I did some research and it seems there are many reasons that the tops fall: from mixing too much, mixing too little; letting rest too long, not letting rest long enough; too wet, too dry; not enough leavener, too much leavener. There doesn’t seem to be a definitive answer, unfortunately! Because whole wheat flour is a lot denser than white flour, you would need more white than what the whole wheat version called for, so that might have something to do with it? Again, not a baker, so I am just taking a stab in the dark here. Good point on the way the rhubarb is prepared – I agree that 3 cps of pureed rhubarb might have been too much! Thanks again for reading, trying the recipe and letting me know how it turned out! Cheers!

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