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