Honey Rhubarb Muffins

Delight your taste buds with these irresistible Honey Rhubarb Muffins, a sweet and tangy treat perfect for breakfast or snacking! These moist muffins feature a unique combination of rich honey and tart rhubarb, balanced beautifully with warm cinnamon and a hint of vanilla. Made with wholesome ingredients like Greek yogurt and melted butter, they deliver a soft, tender crumb with every bite. The fresh or frozen diced rhubarb adds bursts of fruity flavor, while an optional sprinkle of sugar on top creates a delightful crunch. Ready in just 35 minutes, these muffins are a quick and easy way to brighten your day. Perfect for springtime gatherings or simply enjoying alongside your morning coffee, this recipe is sure to become a household favorite.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 cup unsalted butter, melted
• 0.75 cup honey
• 1 cup plain Greek yogurt
• 2 units large eggs
• 1 teaspoon vanilla extract
• 1.5 cups rhubarb, diced (fresh or frozen, thawed)
• 2 tablespoons granulated sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3

In another bowl, combine the melted butter and honey, whisking until smooth. Add the Greek yogurt, eggs, and vanilla extract, and whisk again until well blended.

Step 4

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture with a spatula until just combined. Be careful not to overmix; it's okay if there are a few lumps.

Step 5

Fold the diced rhubarb into the batter, distributing it evenly throughout.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a small pinch of granulated sugar over the tops for a touch of extra sweetness and a slight crunch.

Step 7

Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature and enjoy these delicious Honey Rhubarb Muffins. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Nutrition Facts

Serving size	1153.8 grams (1153.8g)

Amount per serving	% Daily Value*
Calories	2764

Total Fat 113.50g	146%
Saturated Fat 67.20g	336%
Polyunsaturated Fat 0.20g
Cholesterol 655mg	218%
Sodium 2961mg	129%
Total Carbohydrate 384.60g	140%
Dietary Fiber 12.00g	43%
Total Sugars 184.20g
Protein 65.20g	130%

Vitamin D 80IU	400%
Calcium 624mg	48%
Iron 15mg	82%
Potassium 1528mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.2%

Protein: 9.2%

Carbs: 54.5%