Rhubarb Muffins with Greek Yogurt

Why You’ll Love This Recipe

I love how Greek yogurt gives these muffins a soft, moist texture without making them heavy. The rhubarb adds a pop of tartness that balances the sweetness perfectly. They’re simple to make, freezer-friendly, and a great way to enjoy seasonal rhubarb.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• ¾ cup granulated sugar

• 2½ teaspoons baking powder

• 1 teaspoon ground cinnamon

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup plain Greek yogurt (2% preferred)

• 8 tablespoons unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1½ cups chopped rhubarb

• 3 tablespoons granulated sugar + ½ teaspoon cinnamon (for topping)

directions

1. I preheat the oven to 400°F and line a 12-cup muffin pan with paper liners or grease it lightly.

2. In a large bowl, I whisk together the flours, sugar, baking powder, cinnamon, baking soda, and salt.

3. In a separate bowl, I mix the Greek yogurt, melted butter, eggs, and vanilla until smooth.

4. I pour the wet ingredients into the dry and stir until just combined.

5. I fold in the chopped rhubarb gently to distribute evenly.

6. I divide the batter among the muffin cups, filling each nearly to the top.

7. I mix the topping sugar and cinnamon, then sprinkle it evenly over the muffins.

8. I bake for 20–22 minutes, until the tops are golden and a toothpick inserted comes out clean.

9. I let them cool in the pan for 5 minutes, then transfer to a wire rack.

Servings and timing

• Servings: 12 muffins

• Prep time: 15 minutes

• Cook time: 20–22 minutes

• Total time: 35–40 minutes

Variations

• I sometimes use all all-purpose flour for a lighter crumb.

• For extra flavor, I’ve added orange zest to the batter.

• I like swapping the cinnamon sugar topping for a crumbly streusel on occasion.

• If I’m out of rhubarb, chopped strawberries work as a delicious substitute.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. To freeze, I wrap each muffin individually and store them in a freezer bag for up to 2 months. I reheat them in the microwave for 20–30 seconds or warm them in a toaster oven.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb when fresh isn’t available—just thaw and drain it first.

What kind of Greek yogurt should I use?

I prefer 2% for the best balance of creaminess and moisture, but full-fat also works great.

Can I make these muffins dairy-free?

Yes, I’ve used dairy-free yogurt and plant-based butter substitutes with success.

How do I keep the rhubarb from sinking?

I toss the rhubarb in a tablespoon of flour before folding it into the batter to help it stay suspended.

Are these muffins very sweet?

No, they’re mildly sweet with a tart rhubarb bite, which I find makes them perfect for breakfast.

Conclusion

I keep coming back to these rhubarb muffins with Greek yogurt because they’re easy, wholesome, and so flavorful. The tangy rhubarb and creamy yogurt create a texture I love, and they’re just sweet enough to satisfy. Whether fresh or from the freezer, they’re always a hit.