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

rhubarb muffin
5 from 1 vote
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Easy Greek Yogurt Rhubarb Muffins

Author Chews and Brews

Ingredients

Muffins

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 2 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Greek yogurt
  • 8 Tbsp melted butter
  • 2 eggs beaten
  • 1 tsp vanilla extract
  • 2 cups 1/4-inch-diced rhubarb

Topping

  • 3 Tbsp brown sugar
  • 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!
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

25 thoughts on “Easy Greek Yogurt Rhubarb Muffins

  1. Greek Yogurt Muffins you say? YES PLEASE!
    I am with the Devouring Squad now and we will DEVOUR THIS!
    – Levan

  2. 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!! 🙂

  3. 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!

  4. 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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