There’s something truly special about Rhubarb Muffins with Greek Yogurt: a bright pop of tartness from fresh rhubarb, pillowy-soft crumb thanks to creamy yogurt, and a sprinkle of cinnamon sugar that crackles at first bite. If you’re searching for a cozy muffin to welcome spring or to warm up a rainy afternoon, this one fits the bill with both comfort and charm. Every bite is a delightful blend of tangy, sweet, and gently spiced flavors—a recipe sure to become your next baking tradition.

Rhubarb Muffins with Greek Yogurt Recipe - Recipe Image

Ingredients You’ll Need

You really don’t need a lengthy grocery list to achieve incredible flavor! Each ingredient in this recipe has its own unique role, helping create muffins that are soft and moist, with beautiful color and the perfect rise. Here’s what you’ll need, plus a helpful tip for each:

All-purpose flour: Balances softness and structure for a tender crumb.
Whole-wheat flour: Adds a subtle nutty flavor and a hearty, wholesome texture.
Granulated sugar: Sweetens the batter and gives the muffins their classic taste.
Baking powder: Key for making muffins rise tall and fluffy.
Ground cinnamon: Warms up the flavor—use aromatic, freshly ground if possible.
Baking soda: Works with the yogurt to keep muffins extra soft.
Kosher salt: Balances sweetness and brings out all the flavors.
2% plain Greek yogurt: Gives incredible moisture and a subtle tang—full-fat or light both work!
Unsalted butter: Melted butter makes each bite deliciously rich.
Large eggs: Bind everything together and add great structure.
Pure vanilla extract: Lends fragrant sweetness that ties it all together.
Diced rhubarb: The star ingredient—bright, tart, and perfectly juicy when baked.
Granulated sugar (for topping): Makes the cinnamon-sugar crown that everyone loves.
Ground cinnamon (for topping): Just a hint for a spiced finish!

How to Make Rhubarb Muffins with Greek Yogurt

Step 1: Prep Your Muffin Tin and Oven

Preheat your oven to 400°F so it’s ready when you are. Grab a 12-cup muffin tin and line it with paper or foil baking cups—these make cleanup a breeze and help the muffins release easily.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, cinnamon, baking soda, and salt. This step ensures that your baking powder and soda are evenly distributed, giving you perfectly risen muffins with every batch.

Step 3: Blend the Wet Ingredients

In a larger bowl, combine the Greek yogurt, slightly cooled melted butter, eggs, and vanilla extract. Whisk until everything is smooth and creamy—you want the butter to be cool so it doesn’t scramble the eggs. This mixture is the base for our moist, tangy Rhubarb Muffins with Greek Yogurt.

Step 4: Combine Everything and Fold in Rhubarb

Add the dry ingredients to the wet bowl and gently stir with a spatula until just combined. Resist the urge to overmix; a few streaks of flour are totally fine. Finally, gently fold in the diced rhubarb. The batter will be fairly thick, but that means beautifully domed muffins.

Step 5: Fill the Muffin Cups

Divide the batter evenly among the muffin liners—you can fill each slightly above the rim for nicely mounded tops. Because the batter is thick, it holds its shape and gives you that signature bakery-style look.

Step 6: Make the Cinnamon-Sugar Topping

In a small bowl, stir together the remaining sugar and cinnamon. Sprinkle a generous half teaspoon of cinnamon-sugar mixture onto each muffin, and gently pat with your fingers so it adheres. This creates a magical, crackly top that’s just irresistible.

Step 7: Bake and Cool

Slide the muffin tin into your hot oven and bake for 20 to 22 minutes, or until muffins are golden brown and a toothpick in the center comes out clean. Let them cool for about 5 to 10 minutes in the pan before transferring them to a wire rack. They’re best enjoyed warm, when the aroma is simply impossible to resist!

How to Serve Rhubarb Muffins with Greek Yogurt

Garnishes

For a truly bakery-worthy look, you can dust your Rhubarb Muffins with Greek Yogurt with a sprinkle of powdered sugar just before serving. A dollop of extra Greek yogurt or a drizzle of honey brings out the muffins’ tangy and sweet notes for a special treat.

Side Dishes

Pair these muffins with a fresh fruit salad, a bowl of lightly sweetened berries, or a smoothie for a colorful brunch plate. If you want to go all out, serve alongside scrambled eggs and crispy bacon for an unforgettable breakfast spread.

Creative Ways to Present

Try serving Rhubarb Muffins with Greek Yogurt in a basket lined with a cheery kitchen towel for a country-style vibe, or slice and toast leftovers, then spread with softened butter for an afternoon pick-me-up. For a festive touch, pop a few edible flowers on the platter or arrange fresh rhubarb stalks nearby.

Make Ahead and Storage

Storing Leftovers

Once completely cool, store the muffins in an airtight container at room temperature for up to three days. If your kitchen runs warm, pop the container in the fridge to keep the muffins fresh and prevent the rhubarb from weeping.

Freezing

Rhubarb Muffins with Greek Yogurt freeze beautifully! Place them in a single layer in a freezer bag or container, and keep them frozen for up to three months. Just be sure they’re completely cool before wrapping to avoid freezer burn or soggy tops.

Reheating

To enjoy muffins like they’re fresh from the oven, simply reheat one or two in the microwave for about 15 to 20 seconds. For a slightly crispier top, you can reheat them in a 300°F oven for 8 to 10 minutes. Slather with a pat of butter and you’re in muffin heaven!

FAQs

Can I substitute the Greek yogurt with sour cream?

Absolutely! Sour cream (either regular or light) gives a similar creamy texture and tang. The swap works one-for-one, so use the same amount as you’d use for the yogurt.

What if I don’t have whole-wheat flour?

No problem at all. You can use the same amount of all-purpose flour in place of the whole-wheat flour, which will yield a slightly lighter muffin but still delicious results.

Can I use frozen rhubarb instead of fresh?

Yes, frozen rhubarb works in a pinch. Just thaw it completely and pat dry with paper towels before folding into the batter, so you don’t end up with excess moisture.

How do I know when the muffins are done?

Look for a golden brown top and insert a toothpick into the center—if it comes out clean or with just a few crumbs, your muffins are ready. Overbaking can dry them out, so start checking at the 20-minute mark.

Are Rhubarb Muffins with Greek Yogurt kid-friendly?

Absolutely! These muffins are just sweet enough with a tender crumb, so they’re a big hit with kids as a breakfast treat or after-school snack. The cinnamon-sugar topping always gets rave reviews.

Final Thoughts

If you’ve been looking for the next must-make recipe to add to your baking rotation, Rhubarb Muffins with Greek Yogurt are it. Not only are they delightfully tangy and perfectly moist, but they also deliver plenty of charm to any morning or snack break. Give them a try, and don’t be surprised if they disappear faster than you can say “second batch!”