If you’re lucky enough to have some tart rhubarb on hand, there is absolutely nothing better than baking up a batch of Rhubarb Muffins with Greek Yogurt. These are the kind of muffins that brighten up an entire morning: tender, golden, and bursting with juicy pockets of rhubarb in every bite. The creamy Greek yogurt keeps them extra moist, while a cinnamon-sugar crust on top delivers just the right gentle crunch. Whether you’re enjoying them straight from the oven or on your second (or third!) day, these muffins feel like a little celebration — and honestly, the recipe is so approachable you’ll want to make it every time rhubarb pops up at the market.

Rhubarb Muffins with Greek Yogurt Recipe - Recipe Image

Ingredients You’ll Need

Simple, everyday ingredients are all you need to whip up a batch of these irresistible muffins, but don’t let their simplicity fool you — each one plays a crucial role in flavor, texture, and that gorgeous golden color. Let’s break down what makes everything work so well together:

All-purpose flour: Provides structure and helps create that classic tender muffin crumb.
Whole-wheat flour: Adds heartiness, a subtle nutty flavor, and extra nutrition to balance out the sweetness.
Granulated sugar: Sweetens the muffins and builds that irresistible cinnamon-sugar topping.
Baking powder: Gives your muffins a beautiful rise and keeps them fluffy.
Ground cinnamon: Adds warm, cozy depth to both the batter and the topping.
Baking soda: Reacts with the yogurt to make sure your muffins bake up tall and light.
Kosher salt: Balances the flavors and intensifies the natural sweetness of the rhubarb.
2% plain Greek yogurt: The secret to a moist crumb and a subtle, tangy richness.
Unsalted butter (melted and cooled): Gives your muffins that classic buttery taste and tender texture.
Large eggs: Bind everything together and add richness.
Pure vanilla extract: A flavor enhancer that makes everything taste like a treat.
Rhubarb (diced): The star of the show — tart, tangy, and jammy as it bakes!
Additional sugar and cinnamon: For a crunchy, flavorful topping that takes your muffins to muffin-shop level.

How to Make Rhubarb Muffins with Greek Yogurt

Step 1: Prep Your Oven and Muffin Tin

First things first: preheat your oven to 400°F so it’s nice and hot when your batter is ready — this temperature helps create that gorgeous muffin top. Line a 12-cup muffin tin with baking cups (paper or foil both work). This step saves you from any muffin-sticking headaches, and makes cleanup a breeze.

Step 2: Mix Dry Ingredients

Grab a medium mixing bowl and whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, cinnamon, baking soda, and kosher salt. This not only ensures an even distribution of leaveners and spices, but also aerates the flour so you get a lighter muffin. Every bite of your Rhubarb Muffins with Greek Yogurt will thank you!

Step 3: Whisk Wet Ingredients

In a large bowl, combine the Greek yogurt, melted (and slightly cooled) butter, eggs, and vanilla extract. Whisk until smooth and creamy — you’re looking for a satiny mixture, which guarantees the muffins will be tender and moist from the very first bite to the last crumb.

Step 4: Bring Wet and Dry Together

Add your dry ingredients into the wet and gently fold everything together with a spatula. The key here is to mix only until just combined. Overmixing will lead to dense muffins, so go easy! Now, sprinkle in your diced rhubarb and fold it in with a couple more gentle turns. The batter will be thick and a bit lumpy, and that’s perfect.

Step 5: Fill the Muffin Cups

Divide the batter between the 12 muffin cups. Don’t be afraid to mound it just above the rim of each cup — these muffins are meant to rise high and proud. Their soon-to-be golden tops are waiting for that signature cinnamon-sugar crown.

Step 6: Make and Add Topping

Mix together that final bit of sugar and cinnamon in a small bowl. Sprinkle about half a teaspoon generously on top of each muffin, then ever-so-lightly pat it down. This quick extra step transforms the Rhubarb Muffins with Greek Yogurt from homemade to bakery-worthy in appearance and taste!

Step 7: Bake and Cool

Bake for 20-22 minutes, until the muffins are puffed, golden, and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 to 10 minutes — this helps set their tender crumb — then transfer to a wire rack. They’re truly at their best when enjoyed warm, fresh from the oven.

How to Serve Rhubarb Muffins with Greek Yogurt

Garnishes

For a little extra flair, you can drizzle these muffins with a bit of honey, a dusting of powdered sugar, or even a dollop of whipped cream. Slices of fresh rhubarb or a sprinkle of extra cinnamon over the top just before serving give them a beautiful, inviting look — perfect for brunch spreads or sharing with folks who appreciate a touch of homemade magic.

Side Dishes

Rhubarb Muffins with Greek Yogurt are just lovely paired with a big fruit salad, fresh berries, or some extra Greek yogurt on the side. If you’re powering through a busy morning, serve alongside scrambled eggs or a smoothie for a filling breakfast. They also make a wonderful companion to a mug of coffee or your favorite tea!

Creative Ways to Present

Want to impress at your next gathering? Try arranging the muffins on a cake stand and decorating with edible flowers or ribbons of extra rhubarb. For afternoon tea, serve warm muffins with small cups of crème fraîche or lemon curd. And if you love gifting homemade treats, tuck these beauties into a pretty box lined with parchment — everyone loves a surprise batch of Rhubarb Muffins with Greek Yogurt.

Make Ahead and Storage

Storing Leftovers

If you manage to have any muffins left, keep them in an airtight container at room temperature for two to three days. The Greek yogurt helps them stay moist and flavorful, but after the first day, you might want to give them a quick burst of heat (in the microwave or oven) to bring back that fresh-baked feel.

Freezing

Rhubarb Muffins with Greek Yogurt freeze beautifully! Wrap them individually in plastic wrap and pop into a freezer bag. They’ll keep well for up to three months. When you’re ready for muffin bliss, just thaw at room temperature or microwave briefly for an instant homemade treat.

Reheating

For that “just baked” experience, reheat muffins in the microwave for about 15-20 seconds, or warm them in a 300°F oven for 5-10 minutes. If you’ve frozen your muffins, let them thaw before reheating. This little step revives the soft crumb and perks up the aromatic cinnamon topping.

FAQs

Can I use frozen rhubarb in this recipe?

Absolutely! Frozen rhubarb works perfectly in Rhubarb Muffins with Greek Yogurt. Just make sure to thaw and drain it well before adding to the batter to avoid excess moisture, which can affect the muffin’s texture.

What can I substitute for Greek yogurt?

If you don’t have Greek yogurt on hand, you can easily use sour cream (either light or regular) with excellent results. Both lend a rich, moist texture and a slight tang that complements the rhubarb perfectly.

Do these muffins work with gluten-free flour?

Yes, you can use your favorite cup-for-cup gluten-free flour blend in place of the all-purpose and whole-wheat flour. The Rhubarb Muffins with Greek Yogurt may have a slightly different texture, but they’ll still be delicious and tender.

Can I add nuts or other mix-ins?

Why not! Chopped pecans or walnuts add a lovely crunch, and white chocolate chips or a handful of shredded coconut make for a sweet twist. Mix your extras in gently with the rhubarb.

Is it okay to reduce the sugar?

You can reduce the sugar slightly, especially if you prefer a less sweet muffin. Just keep in mind, reducing sugar might slightly impact the muffin’s moisture and how well they rise. The tartness of rhubarb benefits from a bit of sweetness to balance it out.

Final Thoughts

I hope you feel excited and inspired to bake these wonderful Rhubarb Muffins with Greek Yogurt — they’re truly one of those recipes that always bring a little extra warmth to the kitchen. Whether you’re a seasoned baker or just starting out, give them a try and enjoy that perfect balance of tart rhubarb, creamy yogurt, and sweet cinnamon. Happy baking and happy sharing!