Rhubarb Greek Yogurt Muffins

Rhubarb Greek Yogurt Muffins are moist, fluffy, and bursting with tart rhubarb flavor, balanced by the creamy richness of Greek yogurt. These muffins are perfect for breakfast, snacks, or a spring-inspired brunch treat.

Why You’ll Love This Recipe

• Moist and tender texture thanks to Greek yogurt
• Lightly sweet with a tangy rhubarb twist
• Easy to make with simple ingredients
• Healthier option with less fat and added protein
• Great for make-ahead breakfasts or snacks

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon (optional)
• Sugar or honey
• Eggs
• Greek yogurt
• Oil or melted butter
• Vanilla extract
• Chopped rhubarb
• Optional: raw sugar or streusel topping

Directions

this recipe

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix sugar (or honey), eggs, Greek yogurt, oil or melted butter, and vanilla until smooth.
4. Combine wet and dry ingredients, stirring until just combined. Do not overmix.
5. Gently fold in chopped rhubarb.
6. Divide batter among muffin cups and top with raw sugar or streusel, if desired.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool for 5 minutes in the pan, then transfer to a wire rack.

Servings and timing

• Servings: 12 muffins
• Prep time: 15 minutes
• Cook time: 20–25 minutes
• Total time: 40 minutes

Variations

• Use whole wheat or gluten-free flour for dietary needs
• Add nuts, oats, or berries for texture and flavor
• Replace sugar with maple syrup or honey
• Add lemon zest for extra brightness
• Make mini muffins with adjusted baking time

Storage/reheating

• Store in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 7 days
• Freeze for up to 2 months; thaw at room temperature or reheat in the microwave
• Reheat in microwave for 10–15 seconds or warm in a low oven

FAQs

1. Can I use frozen rhubarb?

Yes, just thaw and drain it well before using.

2. What type of Greek yogurt works best?

Plain, full-fat or low-fat Greek yogurt both work well.

3. Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend.

4. How can I make these dairy-free?

Use a plant-based yogurt and oil instead of butter.

5. Is it okay to substitute honey or maple syrup for sugar?

Yes, just reduce other liquids slightly if needed.

6. How do I keep muffins moist?

Don’t overmix and don’t overbake. Greek yogurt helps retain moisture.

7. Can I add a crumb topping?

Absolutely—combine flour, butter, and sugar for a streusel topping.

8. Can I add fruit like strawberries?

Yes, strawberries pair wonderfully with rhubarb.

9. How long do they stay fresh?

About 3 days at room temp or up to a week in the fridge.

10. Are these muffins freezer-friendly?

Yes, they freeze well for up to 2 months.

Conclusion

Rhubarb Greek Yogurt Muffins are a delightful way to celebrate spring flavors. Their tender texture and tangy bursts of rhubarb make them a standout treat. Whether you’re baking for brunch, breakfast, or snacks, this easy recipe is sure to become a seasonal favorite.

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