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Rhubarb Greek Yogurt Muffins

Makes 12 Muffins

Macros per muffin: 219 Cal, fat 9g, carbs 29g, protein 5g, Fibre 2g


  • 1 cup all-purpose flour

  • 1 cup whole-wheat flour

  • ¾ cup granulated sugar

  • 2-½ teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ½ teaspoon kosher salt

  • 1 cup 2% greek yogurt or sour cream, light or regular

  • 8 tablespoons unsalted butter melted and cooled slightly

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1-½ cups ¼-inch-diced rhubarb

For the topping:

  • 3 tablespoons granulated sugar

  • ½ teaspoon ground cinnamon


  • Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

  • In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

  • In a medium bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. This is a thick batter.

  • Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.

  • Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous ½ tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.

  • Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 20-22 minutes.

  • Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.

Notes Make-ahead - best eaten the day of, or the day after baking, Freeze for longer storage. You can make mini muffins with this recipe, bake 8-10 minutes. This is an awesome muffin base - great with your favourite fruit. Add raspberries, blackberries or chopped apples instead of rhubarb

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