Easy rhubarb muffins made with whole grain flour, Greek yogurt, and lightly sweetened with pure maple syrup. Whole wheat pastry flour lends a light, fluffy texture to these great breakfast muffins. These are best eaten slightly warm right after baking – a light spread of salted butter doesn’t hurt either.
6tablespoons (3 oz; 90 g)unsalted butter melted and cooled slightly
2large whole eggsroom temperature
½teaspoonpure vanilla extract
7ounces (roughly 2 medium stalks)fresh rhubarbgreens trimmed and discard, and diced into ¼-inch pieces
1tablespoon (12 g)granulated sugar
⅛teaspoonground cinnamon
Instructions
Preheat the oven to 375°F (190°C) with a rack in the center position. Line a standard 12-cup muffin pan with paper liners and set aside.
In a large bowl, whisk the whole wheat pastry flour, baking powder, baking soda, and salt until combined. In a medium bowl, whisk the Greek yogurt, maple syrup, melted (and slightly cooled) butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients in the dry mixture and stir together with a spatula until mostly combined. Gently fold in the diced rhubarb. Using a spoon, divide the batter evenly among the muffin pan. The batter will reach to the top of each liner.
In a small bowl, mix tother the granulated sugar and cinnamon. Evenly sprinkle the sugar mixture on top of each muffin. Bake for 14 to 17 minutes, rotating the pan halfway, or until the edges of the muffins are lightly golden and domed, and the tops spring back when gently pressed.
Immediately and carefully transfer the muffins from the pan to a cooling rack. Cool for 10 minutes and serve slightly warm. Muffins best served the day they are made, but any leftover muffins can be stored in an airtight container at room temperature for 1 to 2 days. Top the muffins with a paper towel during storing to prevent gumminess on the surface.
If storing, I recommend warming them slightly in a toaster oven before serving or, if necessary, in 10-second bursts in the microwave.
Tips for Success:
Whole wheat pastry flour, which is lower in protein content, produces extra tender, fluffy whole grain baked goods with all the same nutritional benefits as traditional whole wheat flour.
Can’t find fresh rhubarb? These muffins can be made without! While this recipe hasn’t been tested with other fruits, I am confident that you can could substitute the fresh rhubarb with frozen blueberries or raspberries as well.