Rhubarb Muffins with Greek Yogurt

Name: Rhubarb Muffins with Greek Yogurt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup whole-wheat flour; ¾ cup granulated sugar; 2-½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 cup 2% plain greek yogurt or sour cream, light or regular; 8 tablespoons unsalted butter melted and cooled slightly; 2 large eggs; 1 teaspoon pure vanilla extract; 1-½ cups ¼-inch-diced rhubarb; 3 tablespoons granulated sugar; ½ teaspoon ground cinnamon

written by :

Eliza Nooman

June 1, 2025

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Looking for a muffin that hits the sweet spot between tangy and creamy, with a moist, tender crumb? Rhubarb muffins with Greek yogurt are a game changer. They’re not your average muffin—these guys bring in the tart punch of rhubarb and the rich smoothness of Greek yogurt for a unique flavor combo that feels like spring in every bite. Whether you’re a seasoned baker or just dipping your toes into the world of homemade treats, this recipe is the perfect mix of easy and impressive.

What Is Rhubarb?

Rhubarb might look like celery’s pink cousin, but it’s a tart vegetable (yep, not a fruit!) that shines in sweet recipes. It’s most commonly used in desserts like pies and crumbles because its sharpness balances well with sugar and creamy ingredients. When baked, rhubarb softens into juicy bites that burst with flavor—especially in muffins.

Why You’ll Love These Rhubarb Muffins with Greek Yogurt

There’s a lot to adore about these muffins—and once you try them, you’ll see why they deserve a permanent spot in your recipe rotation:

Healthier Twist on a Classic Treat: With the protein-packed Greek yogurt and optional whole wheat flour, these muffins are a more nourishing option for breakfast or snacks.
Ultra Moist & Fluffy: Thanks to the Greek yogurt, these muffins are incredibly soft without being greasy or heavy. No dry, crumbly bites here—just pure tenderness.
Perfect Sweet-Tart Balance: Rhubarb brings a naturally tangy punch that’s mellowed by just the right amount of sweetness. It’s like your taste buds are doing a happy dance.

How to Make Rhubarb Muffins with Greek Yogurt (Step-by-Step Guide)

Ingredients You’ll Need

Before you start, gather these pantry and fridge staples:

1 ¾ cups all-purpose flour – Forms the soft, fluffy base.
½ cup granulated sugar – Just enough to balance rhubarb’s tartness.
2 teaspoons baking powder – For that beautiful muffin rise.
½ teaspoon baking soda – Reacts with the yogurt for extra lift.
¼ teaspoon salt – Enhances overall flavor.
1 large egg – Adds structure and richness.
¾ cup plain Greek yogurt – For moisture, tang, and protein.
¼ cup melted unsalted butter – Gives a tender crumb and buttery flavor.
1 teaspoon vanilla extract – Adds warm, sweet notes.
1 ½ cups diced fresh rhubarb – The star ingredient! Bright, tart, and seasonal.

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners or lightly grease each cup.

Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry blend sets the stage for a light, well-risen muffin.

Step 3: Whisk Wet Ingredients Separately
In a separate medium bowl, whisk the egg, Greek yogurt, melted butter, and vanilla extract until smooth and creamy. This mixture keeps your muffins moist and flavorful.

Step 4: Mix the Batter Gently
Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until combined—avoid overmixing to keep the muffins tender.

Step 5: Fold in the Rhubarb
Gently fold in the chopped rhubarb. It should be evenly distributed without overworking the batter.

Step 6: Fill Muffin Cups
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Use a scoop for consistent portions.

Step 7: Bake
Place the muffin tray in the center of the oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Step 8: Cool & Serve
Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature with coffee, tea, or a dab of butter.

easy Rhubarb Muffins with Greek Yogurt recipe

Pro Tips for Perfect Muffins Every Time

Don’t overmix! A few lumps in the batter are okay—overworking it can make the muffins tough.
Use full-fat Greek yogurt for the richest flavor and best texture.
Sprinkle a bit of raw sugar or cinnamon sugar on top before baking for a bakery-style crunch.
Double the recipe and freeze half for quick weekday breakfasts or snacks.

How to Store Rhubarb Muffins with Greek Yogurt

To keep your rhubarb muffins fresh, flavorful, and moist, proper storage is key. Here’s how to do it right:

At Room Temperature:
If you plan to eat the muffins within 2–3 days, store them in an airtight container at room temperature. Line the bottom of the container with a paper towel and place another one on top of the muffins to absorb excess moisture and prevent sogginess.

In the Refrigerator:
For longer freshness (up to 1 week), refrigerate the muffins in a sealed container. Just note that refrigeration may slightly firm them up—so pop them in the microwave for 10–15 seconds to restore that fresh-baked softness.

Freezing for Later:
These muffins freeze beautifully! Once completely cooled, wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe zip-top bag or container. They’ll keep well for up to 3 months. When ready to enjoy, thaw at room temperature or reheat in the microwave for a warm, bakery-style treat.

Delicious Variations of Rhubarb Muffins with Greek Yogurt

Want to put your own spin on these tasty muffins? Whether you’re feeling creative or simply working with what’s in your pantry, here are some easy and delicious variations to try:

Rhubarb & Strawberry Muffins
Add ½ to 1 cup of chopped fresh strawberries to the batter along with the rhubarb. The natural sweetness of strawberries pairs beautifully with rhubarb’s tartness.

Rhubarb Crumb Muffins
Top your muffins with a quick streusel made of flour, brown sugar, butter, and a pinch of cinnamon before baking. It adds a delightful crunch and bakery-style finish.

Whole Wheat Rhubarb Muffins
Swap half (or all) of the all-purpose flour for whole wheat flour for a heartier, nuttier texture. This version is perfect for a more wholesome, fiber-packed snack.

Rhubarb & Ginger Muffins
Add ½ teaspoon of ground ginger or a tablespoon of finely chopped crystallized ginger to the batter. It gives the muffins a warm, slightly spicy edge that pairs beautifully with rhubarb.

Rhubarb Muffins with Greek Yogurt recipe — SAVE FOR LATER

FAQs About Rhubarb Muffins with Greek Yogurt

Can I use frozen rhubarb for this recipe?
Yes! Frozen rhubarb works well—just make sure to thaw it completely and drain any excess liquid before folding it into the batter to avoid soggy muffins.

How do I prevent the muffins from being too tart?
If you find rhubarb too tart, you can add a bit more sugar (an extra 2–3 tablespoons) or pair the rhubarb with sweeter fruits like strawberries to balance the flavor.

Can I substitute Greek yogurt with regular yogurt?
You can, but Greek yogurt is thicker and adds more moisture and protein. If using regular yogurt, consider reducing any added liquids slightly to keep the right texture.

How should I store leftover muffins?
Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze individually wrapped for up to 3 months.

Can I make these muffins dairy-free or vegan?
Absolutely! Substitute Greek yogurt with a plant-based yogurt, replace butter with coconut oil or vegan margarine, and use a flax egg or another egg substitute to make the recipe vegan-friendly.

Rhubarb Muffins with Greek Yogurt

Author: Eliza Nooman
Total Time: 35 mins

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Description

These Rhubarb Muffins with Greek Yogurt are tender, moist, and bursting with a perfect balance of tangy and sweet flavors. Made with simple ingredients, they’re an easy, wholesome treat for any time of day.

Instructions

Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
In a medium mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

1 cup all-purpose flour,1 cup whole-wheat flour,¾ cup granulated sugar,2-½ teaspoons baking powder,1 teaspoon ground cinnamon,½ teaspoon baking soda,½ teaspoon kosher salt
In a large bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Add the dry ingredients to the wet ingredient and lightly stir with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. This is a thick batter.

1 cup 2% plain greek yogurt,8 tablespoons unsalted butter,2 large eggs,1 teaspoon pure vanilla extract,1-½ cups ¼-inch-diced rhubarb
Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous ½ tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.

3 tablespoons granulated sugar,½ teaspoon ground cinnamon
Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 20-22 minutes.
Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.