Rhubarb Muffins with Greek Yogurt

These rhubarb muffins with Greek yogurt are light, fluffy, and bursting with tart rhubarb flavor. I love the way Greek yogurt adds richness and moisture while keeping things just a little lighter. Topped with a sweet cinnamon sugar crust, these muffins are a go-to springtime treat I find myself baking over and over again during rhubarb season.

Why You’ll Love This Recipe

• Lightened-up with Greek yogurt instead of sour cream

• Packed with fresh seasonal rhubarb

• Topped with a crunchy cinnamon sugar layer

• Easy, no-fuss prep — ready in just 35 minutes

• Versatile muffin base you can use with other fruits too

Ingredients

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

Dry 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

Wet Ingredients

• 1 cup 2% plain Greek yogurt

• 8 tablespoons unsalted butter, melted and slightly cooled

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 ½ cups diced rhubarb (cut into ¼-inch pieces)

Cinnamon Sugar Topping

• 3 tablespoons granulated sugar

• ½ teaspoon ground cinnamon

Directions

Step 1: Preheat and Prep
I start by preheating the oven to 400°F and lining a 12-cup muffin tin with paper liners or lightly greasing the cups.

Step 2: Mix the Dry Ingredients
In a medium bowl, I whisk together the all-purpose flour, whole-wheat flour, sugar, baking powder, cinnamon, baking soda, and salt.

Step 3: Combine the Wet Ingredients
In a large bowl, I whisk the Greek yogurt, melted butter, eggs, and vanilla until the mixture is smooth and creamy.

Step 4: Fold Everything Together
I add the dry ingredients to the wet and stir until just combined. Then I gently fold in the diced rhubarb. The batter will be thick, which is perfect for creating those domed muffin tops.

Step 5: Portion and Top
I divide the batter evenly between the muffin cups, mounding it slightly above the rim. In a small bowl, I combine the sugar and cinnamon for the topping and sprinkle a generous pinch over each muffin.

Step 6: Bake
I bake the muffins for 20–22 minutes, until golden and a toothpick comes out clean. Then I let them cool in the pan for 5–10 minutes before transferring to a wire rack.

Servings and Timing

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

• Other Fruits: I sometimes swap the rhubarb for raspberries, blackberries, or chopped apples.

• Zesty Twist: With berries, I like to add lemon or orange zest.

• Mini Muffins: I bake them in mini muffin tins for 8–10 minutes — perfect for potlucks or snacks.

Storage/Reheating

Room Temperature: Once completely cooled, I store them in an airtight container for up to 2 days.

Freezer: These freeze well. I place them in a sealed container or freezer bag and keep them for up to 3 months.

Reheating: I wrap one in a paper towel and microwave in 30-second bursts until warm and soft.

FAQs

Can I use sour cream instead of Greek yogurt?

Yes, sour cream works just as well and gives a slightly richer texture. I use whichever I have on hand.

Can I make these muffins gluten-free?

Absolutely. I’ve had success using a 1-to-1 gluten-free flour blend in place of both flours.

How do I keep the rhubarb from sinking?

Because the batter is thick, the rhubarb usually stays suspended. I also like to lightly toss the diced rhubarb in a bit of flour before folding it in.

Can I reduce the sugar?

Yes, I sometimes cut the sugar to ½ cup and they’re still sweet enough, especially with the cinnamon sugar topping.

What’s the best way to chop rhubarb?

I trim both ends and slice the stalks into small ¼-inch pieces. This size helps them soften quickly and distribute evenly.

Conclusion

These rhubarb muffins with Greek yogurt are everything I want in a springtime bake — fresh, soft, tangy, and just sweet enough. I come back to this recipe year after year, not only because it’s easy, but because it’s so adaptable and crowd-pleasing. Whether I’m baking a quick breakfast, sharing a seasonal treat, or using up garden rhubarb, this one always hits the mark.

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