With a crunchy cinnamon-sugar topping, these rhubarb ginger muffins are tart and sweet and so moist from the addition of Greek yogurt!
This weekend was glorious! The sun was out. The people were out. The farmers markets were open. I met this adorable 8 week old viszla named Ramble. It was perfect.
Saturday started with an early pilates class at LVAC, followed by the farmers market where I made out goooood. I had avocado toast drizzled with honey and TJ’s Super Seeds, strawberries, and an iced latte on my deck in the sun and honestly it felt so so good. It was wonderful to have a weekend at home with not much on the agenda.
My favorite farmers market find in spring is rhubarb. I used this beautiful rhubarb in today’s recipe and I am also going to be making mini rhubarb galettes for a dinner party tonight! Make sure to check out my Instagram – I’ll be posting a picture :))
My mom grows rhubarb in her garden and as a kid, we always ate it in a strawberry-rhubarb pie. What started out as dessert always resurfaced for breakfast the next morning. And while I love the classic combination, making a pie for just Pat and I seriously tests my willpower and is not the best decision for my waistline. Plus, I was craving something baked for breakfast. So, here we are.
I found this recipe on Pinterest (ps. do you follow me? you should!) and while I liked the looks of it, it wasn’t everything I wanted. Subbing out half of the all-purpose flour with white whole wheat, decreasing the quantity of sugar, and subbing Greek yogurt for sour cream made these a little healthier. And adding some fresh ginger gave the muffins just a little zing!
Make sure you pick up some rhubarb at your local farmers market this weekend and then make these Rhubarb Ginger Muffins for breakfast! Don’t forget to follow me on social media so you won’t miss out on anything!
- 1 cup AP flour
- 1 cup white whole wheat flour
- ½ cup sugar
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain Greek yogurt
- 8 tablespoons unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 tsp vanilla extract
- ½ inch piece fresh ginger, finely chopped
- 1 cup rhubarb, ¼-inch dice
- 2 tablespoons sugar
- ½ teaspoon cinnamon
- Line muffin tins with paper or foils. Heat oven to 400°F and adjust rack to the middle position of the oven.
- Whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt in a mixing bowl until well combined. In a separate large bowl, mix together the yogurt, butter, eggs, ginger, and vanilla. Then add the dry ingredients to the wet, and mix until just combined (not overmixing). Fold in the rhubarb until just combined.*
- Divide batter evenly among the muffin tins, flattening down so that it fills them completely. In a small bowl mix together the sugar and cinnamon for the topping, and sprinkle as much as you want over each muffin - I ended up using a little over half of the mixture. Bake until golden brown on top, about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool slightly before serving.
Matching muffin liners not required, but highly recommended.