Rhubarb Muffins With Cinnamon Sugar
prep time: 10 minutes cook time: 14-17 minutes
Servings 12 people
Ingredients
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar or coconut sugar
- 2 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup greek yogurt
- 8 tbs coconut oil, melted
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb
Cinnamon Sugar Topping
- 3 tbs sugar
- 1/2 tsp cinnamon
Instructions
- Position your oven rack to the center of the oven and preheat the oven to 425 degrees. Grease and flour or line a muffin tin.
- Cut the rhubarb into roughly 1/4" pieces.
- In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt. Stir the dry ingredients to combine.
- In a medium sized bowl whisk together the greek yogurt, melted coconut oil, eggs and vanilla until smooth. The coconut oil becomes a solid when cool, so if it clumps a bit just keep mixing until the clumps are incorporated or pretty small.
- Fold the egg mixture into the dry ingredients with a spatula until they are just combined, be careful not to over mix.
- Gently stir in the rhubarb.
- Divide the batter into twelve muffin cups, making sure to divide the batter as evenly as possible.
- For the topping, combine the 3 tablespoons of sugar and ½ teaspoon of cinnamon in a small bowl and mix with a fork. Sprinkle a generous amount over each of the muffins, about ½ teaspoon or so.
- Bake the muffins at 425 degrees for 5 minutes and then reduce the oven heat to 375 degrees and continue to bake for 14-17 minutes. The muffins should be golden brown and a toothpick inserted in the center should come out clean. Let the muffins cool in the pan for 5-10 minutes and then carefully lift them out of the pan and onto a cooling rack.