Rhubarb Muffins with Greek Yogurt

These rhubarb muffins with Greek yogurt are moist, tangy, and lightly sweet — the perfect springtime treat to enjoy with your morning coffee or as an afternoon snack. The tart rhubarb pairs beautifully with the creamy richness of Greek yogurt, making each bite both refreshing and satisfying.

Why You’ll Love This Recipe

These muffins are not only delicious but also easy to make. Greek yogurt adds a tender texture and protein boost, while fresh rhubarb brings a natural tartness that balances the flavors. This recipe is great for using up seasonal rhubarb, and it can be easily adapted for different dietary needs. Whether you’re baking for a family breakfast or packing snacks for the week, these muffins are sure to please.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Brown sugar
• Eggs
• Greek yogurt (plain or vanilla)
• Vegetable oil (or melted butter)
• Vanilla extract
• Fresh rhubarb, chopped

directions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat together the brown sugar and eggs until well combined. Add the Greek yogurt, oil, and vanilla extract. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
5. Fold in the chopped rhubarb gently.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 standard-sized muffins.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Add streusel topping: Mix butter, flour, and sugar to create a crumbly topping before baking.
• Try different fruits: Swap rhubarb for berries or apples for a new twist.
• Make it whole grain: Substitute half the all-purpose flour with whole wheat flour.
• Gluten-free option: Use a gluten-free 1:1 flour blend.
• Dairy-free option: Use a non-dairy yogurt and substitute the oil for melted coconut oil.

storage/reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat muffins in the microwave for 10–15 seconds or warm them in a 300°F (150°C) oven for 5–10 minutes.

FAQs

Can I use frozen rhubarb for this recipe?

Yes, just make sure to thaw and drain it well before folding it into the batter.

How do I prevent the muffins from being too dense?

Don’t overmix the batter — stir just until combined to keep the texture light.

Can I use flavored Greek yogurt?

Yes, vanilla-flavored Greek yogurt adds a nice sweetness. Adjust the sugar if needed.

Can I reduce the sugar in the recipe?

You can cut the sugar slightly, but be cautious as rhubarb is quite tart.

Do these muffins freeze well?

Absolutely. Wrap them individually and store in a freezer-safe bag for up to 3 months.

What can I use instead of vegetable oil?

Melted butter, coconut oil, or even applesauce work well as substitutes.

How do I know when the muffins are done?

Insert a toothpick into the center; it should come out clean or with a few crumbs.

Can I make these into mini muffins?

Yes, reduce the baking time to around 12–15 minutes and check frequently.

What’s the best way to chop rhubarb for muffins?

Cut into ¼ to ½-inch pieces to ensure even baking and distribution.

Is it okay to skip the cinnamon?

Yes, the cinnamon adds warmth but the muffins will still be delicious without it.

Conclusion

Rhubarb muffins with Greek yogurt are a flavorful and nourishing treat that celebrates the bright, tangy notes of rhubarb. Moist, easy to prepare, and endlessly customizable, they’re a must-bake for spring or whenever you have rhubarb on hand. Whether you’re enjoying them fresh out of the oven or pulling a batch from the freezer, these muffins are sure to become a go-to favorite.

Print