Rhubarb Muffins With Greek Yogurt Recipe

There’s something really satisfying about a muffin that’s soft, just the right amount of sweet, and has a little tang from fresh fruit. These Rhubarb Muffins with Greek Yogurt check all those boxes. They’re simple to make, full of flavor, and perfect for breakfast, snacks, or even as a quick treat to share with friends and family. The Greek yogurt makes them extra moist, and the rhubarb adds a nice contrast to the warmth of the cinnamon and ginger.

Why You’ll Love These Rhubarb Muffins

These muffins have a really nice balance of flavor they’re not too sweet, with just the right bit of tartness from the rhubarb. They turn out soft and fluffy, thanks to the Greek yogurt, which also keeps them from drying out. If you’ve had one too many dry or overly sugary muffins, this recipe is a great change of pace. The cinnamon-sugar topping adds a light crunch and makes your kitchen smell amazing while they bake.

Who This Recipe Is Perfect For

• Busy families who need a grab-and-go breakfast or lunchbox treat.
• Brunch lovers looking for something a bit different and homemade.
• Health-conscious eaters who still want something indulgent (hello, Greek yogurt and whole wheat!).
• Anyone with extra rhubarb from the garden or market.

What Makes These Muffins Unique?

This recipe leans into a whole food approach without compromising on taste. The combination of Greek yogurt and whole wheat flour adds richness and a hearty texture, while the tart rhubarb brings a pop of flavor in every bite. These muffins aren’t just sweet—they’re interesting.

Ingredients Needed For Rhubarb Muffins With Greek Yogurt

Here’s a closer look at what goes into making these delightful muffins:

Dry Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour – For a rustic, nutty flavor.
• 1/2 cup sugar – Just enough sweetness to complement the rhubarb.
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt

Wet Ingredients

• 1 cup Greek yogurt – Full-fat or low-fat both work great.
• 8 Tbsp melted butter – Adds richness and moisture.
• 2 eggs, beaten
• 1 tsp vanilla extract

Fresh Rhubarb

• 2 cups rhubarb, diced into 1/4-inch pieces – Make sure it's fresh and crisp.

Crumb Topping

• 3 Tbsp brown sugar
• 1/2 tsp ground cinnamon

Kitchen Equipment You’ll Need

• 12-cup muffin tin
• Paper or foil muffin liners
• Mixing bowls (large and medium)
• Whisk
• Spatula
• Measuring cups and spoons
• Wire cooling rack
• Toothpick (for testing doneness)

Step-by-Step Instructions

Step 1: Preheat and Prep

Start by preheating your oven to 400°F (200°C). Line your muffin tin with paper or foil liners to make cleanup a breeze and prevent sticking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Stir thoroughly so everything is evenly distributed—this helps ensure your muffins rise evenly.

Step 3: Combine the Wet Ingredients

In a medium bowl, whisk the Greek yogurt, melted butter, eggs, and vanilla extract. Make sure your melted butter has cooled slightly so it doesn’t scramble the eggs.

Step 4: Mix and Fold

Pour the wet mixture into the dry mixture. Use a spatula to gently fold the ingredients together until just combined. Be careful not to overmix—doing so can make your muffins tough.

Once the batter has just come together, fold in the diced rhubarb gently. This keeps the rhubarb from breaking down or sinking to the bottom.

Step 5: Fill the Muffin Cups

Scoop the batter into the prepared muffin cups, filling each one about 3/4 full. This leaves enough room for them to rise without spilling over.

Step 6: Add the Cinnamon-Sugar Topping

In a small bowl, mix together the brown sugar and cinnamon. Sprinkle about 1/2 teaspoon of this mixture over each muffin. It adds a sweet, spiced crunch on top.

Step 7: Bake to Perfection

Place the muffin tin on the center rack of your preheated oven. Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Or, sneak one while it’s still warm—no judgment here!

Helpful Tips and Tricks

• Don’t overmix the batter; it’s okay if it’s a little lumpy.
• Use a cookie scoop for evenly sized muffins.
• If your rhubarb is extra tart, sprinkle a tiny bit of sugar on it before folding into the batter.
• Letting the muffins sit in the pan too long after baking can cause sogginess—cool them on a wire rack ASAP.

Recipe Swaps and Variations

Make it Dairy-Free

• Swap Greek yogurt for unsweetened coconut or almond yogurt.
• Use plant-based butter or melted coconut oil.

Try a Different Fruit

• Swap rhubarb for chopped strawberries, raspberries, or even diced apples.
• Or go half rhubarb, half berries for a colorful twist.

Add a Crunch

• Mix 1/4 cup chopped walnuts or pecans into the batter.
• Top each muffin with a few sliced almonds for a bakery-style finish.

How to Store and Reheat Leftovers

Storage:

• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: Lasts up to 5 days when refrigerated.
• Freezer: Wrap each muffin in plastic wrap, then freeze in a sealed bag for up to 3 months.

Reheating:

• Microwave for 15-20 seconds to warm.
• For a crisp top, toast in an oven or toaster oven at 350°F (175°C) for 5-7 minutes.

Serving Suggestions and Pairings

These muffins are perfect on their own, but here are a few pairing ideas:

• Drink Pairings:
  • A hot cup of coffee or cinnamon chai
  • A glass of cold vanilla almond milk
  • Sparkling lemonade on a warm day
• Food Pairings:
  • A fruit salad with honey drizzle
  • Scrambled eggs and greens for a full brunch
  • Greek yogurt topped with granola for a double-dairy hit

These Rhubarb Muffins With Greek Yogurt are the kind of treat that’ll have you sneaking back into the kitchen for “just one more.” They’re wholesome, flavorful, and incredibly easy to make—even on a busy weekday. Whether you're baking for your family, hosting brunch, or meal prepping snacks, this muffin recipe is bound to become a go-to.

FAQs About Rhubarb Muffins With Greek Yogurt

1. Can I use frozen rhubarb instead of fresh?
Yes! Just thaw it first and pat dry with a paper towel to prevent excess moisture.

2. Are these muffins very tart?
The tartness of rhubarb is balanced by the sugar and spices—expect a subtle tang, not a sour bite.

3. Can I make these muffins gluten-free?
Absolutely. Replace the flours with a gluten-free 1:1 baking blend.

4. What can I use instead of Greek yogurt?
Sour cream or plain natural yogurt works well. For dairy-free, use coconut yogurt.

5. How do I make jumbo muffins with this recipe?
Use a jumbo muffin tin and bake for 25–28 minutes. You’ll get about 6 large muffins.