Rhubarb Muffins with Greek Yogurt

I share my favorite rhubarb muffins recipe—which balances tartness and sweetness, delivers a soft, tender crumb, and features a crisp cinnamon-sugar topping. They’re easy to make and perfect for spring mornings.

Why You’ll Love This Recipe

I love these muffins because the Greek yogurt keeps them moist and tender, while adding a subtle tang and a protein boost. Using a mix of all-purpose and whole-wheat flour gives them just the right heft. Plus, the cinnamon-sugar topping adds a delightful crunch.

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 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp kosher salt
• 1 cup 2% plain Greek yogurt
• 8 tbsp unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp pure vanilla extract
• 1½ cups rhubarb, diced into ¼‑inch pieces
  Topping:
• 3 tbsp granulated sugar
• ½ tsp ground cinnamon

directions

1. Preheat oven to 400 °F (205 °C). Line a 12‑cup muffin tin with liners.
2. In a medium bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, and salt.
3. In a large bowl, whisk Greek yogurt, melted butter, eggs, and vanilla until smooth.
4. Add dry ingredients to the wet mixture and gently fold until just combined—don’t overmix.
5. Fold in diced rhubarb until evenly distributed.
6. Divide the batter among the muffin cups, mounding slightly above the rim.
7. For the topping, mix 3 tbsp sugar with ½ tsp cinnamon. Sprinkle about ½ tsp on each muffin and gently press it in.
8. Bake 20–22 minutes, until tops are golden and a toothpick inserted comes out clean.
9. Cool in the pan 5–10 minutes, then move to a rack and serve warm.

Servings and timing

• Makes 12 standard muffins
• Prep time: ~15 minutes
• Cook time: 20–22 minutes
• Total time: ~35 minutes

Variations

• Use blackberries, raspberries (add citrus zest), apples, or cranberries instead of rhubarb.
• Make mini muffins—bake at same temperature for ~8–10 minutes.
• Vegan option: use plant-based yogurt and flax eggs.
• Gluten‑free option: swap flours for a 1:1 GF blend (add xanthan gum if needed).
• Turn into a loaf: bake in a greased 9×5‑inch pan at 350°F for 45‑55 minutes.

storage/reheating

• Store cooled muffins in an airtight container at room temperature for up to 2 days.
• Freeze individually wrapped for up to 3 months.
• To reheat from frozen: microwave in short bursts (30 s) wrapped in a paper towel, or warm in a 300°F oven for 8–10 minutes until crisp and soft inside.

FAQs

Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw and drain well before folding in to avoid excess moisture.

Can I make these muffins vegan?

Yes. Substitute yogurt with a dairy‑free version (like almond or coconut), and use flax eggs instead of regular eggs.

Why Greek yogurt instead of sour cream?

Greek yogurt reduces fat, increases protein, and still provides the tang and lift thanks to its acidity with baking soda. I use 2% for best texture.

How can I tell when muffins are done?

Look for golden tops that spring back when lightly pressed, or insert a toothpick—it should come out clean.

Can I reduce the sugar?

Yes, feel free to lower sugar by a few tablespoons, especially if your rhubarb is sweeter or you prefer less sweetness.

Conclusion

I love these rhubarb muffins because they’re easy, flavorful, and versatile. Whether I stick with the original recipe or mix in berries or apples, they always come out soft and satisfying, with that crunchy cinnamon topping. They make a great breakfast treat or snack, and freeze beautifully so I can enjoy them any time.

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