Cinnamon Rhubarb Muffins

by Kimberley Thompson, Tastemaker in Residence - Recipe adapted from Fine Living

For further information regarding 23 Health Benefits of Cinnamon and more please see nutriinspector.com. 

This basic recipe came from my favorite cooking magazine, Fine Cooking, a number of years ago. I tweaked the recipe to add the Siggi’s yogurt and additional cinnamon. I also cut my rhubarb in bigger chunks.

Ingredients
For the muffins:
9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1-1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup Siggi’s yogurt with strawberries (or any Greek yogurt with strawberries)
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/2-inch-diced rhubarb (7-1/4 oz.)
For the topping:
4 Tbs. granulated sugar
3/4 tsp. ground cinnamon

Instructions

1. Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
2. Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. In a medium bowl, whisk together the 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 overmix. Gently stir in the diced rhubarb. The batter will be thick.
4. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
5. Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.