Rhubarb Muffins with Greek Yogurt

There’s something truly comforting about baking muffins from scratch, and when tart rhubarb meets creamy Greek yogurt? Pure magic. Thank you for stopping by — it means so much to share my kitchen moments with you. Today, I’m beyond excited to introduce you to these Rhubarb Muffins with Greek Yogurt, a moist, tender treat with just the right balance of sweet and tangy.

These muffins are not only bursting with chunks of fresh rhubarb, but they’re also enriched with protein-packed Greek yogurt for a perfectly fluffy texture that holds up beautifully for breakfast, snack time, or as a sweet little pick-me-up. And if you’re like me and love seasonal baking, this recipe is going straight to the top of your rhubarb rotation!

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Why You’ll Fall in Love with These Rhubarb Muffins with Greek Yogurt

Before we dive in, let’s take a quick overview of what makes these muffins a must-bake.

What Are Rhubarb Muffins?

Rhubarb muffins are moist, cakey handheld treats studded with fresh rhubarb pieces that soften and caramelize as they bake. They’re a wonderful way to use up seasonal rhubarb — no need for a pie crust or a complicated filling. Just toss, mix, bake, and enjoy.

Reasons to Love This Recipe

• Tender & Fluffy: Greek yogurt keeps the crumb incredibly moist without feeling greasy.

• Not Too Sweet: The slight tang from the rhubarb pairs beautifully with just the right amount of sugar.

• Quick to Make: No electric mixer needed and the batter comes together in one bowl!

• Freezer-Friendly: Great to make ahead and reheat on busy mornings.

What Do Rhubarb Muffins Taste Like?

Think classic muffin base with a creamy richness from Greek yogurt, punctuated by juicy bites of rhubarb that bring a refreshing tartness. Add a sprinkle of cinnamon and maybe a buttery streusel topping, and you’ve got something special. They taste cozy, nostalgic, and fresh — all at once.

Benefits of Baking with Greek Yogurt

• Adds Protein: A healthier muffin without sacrificing taste.

• Natural Moisture: Keeps the muffin moist and tender for days.

• Reduces Fat: Greek yogurt replaces some of the oil or butter you’d normally use.

Ingredients for Rhubarb Muffins with Greek Yogurt

Here’s everything you’ll need for these beauties:

• 1 ½ cups all-purpose flour

• ½ cup granulated sugar

• ¼ cup brown sugar

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp cinnamon (optional, but so good!)

• ¼ tsp salt

• 1 cup chopped fresh rhubarb

• 1 large egg

• ½ cup plain Greek yogurt (full fat or 2%)

• ¼ cup neutral oil (vegetable or avocado oil work great)

• ¼ cup milk (any kind)

• 1 tsp vanilla extract

Optional topping:

• 1 tbsp coarse sugar for sprinkling

• Streusel (see tip section below!)

Tools You’ll Need

Nothing fancy here — just the essentials:

• Muffin tin

• Paper liners or nonstick spray

• Mixing bowls

• Whisk and spatula

• Measuring cups and spoons

Ingredient Swaps and Additions

I promised you versatile, and here’s proof!

• Out of rhubarb? Try chopped strawberries or raspberries for a similar vibe.

• Add texture: Chopped walnuts, pecans, or coconut flakes.

• Craving more sweetness? A sprinkle of turbinado sugar on top adds sparkle and crunch.

• Make it gluten-free: Swap all-purpose flour with a 1:1 gluten-free flour blend.

How to Make Rhubarb Muffins with Greek Yogurt

Follow these simple steps and you’ll have warm, bakery-style muffins on your table in under an hour.

Step 1: Prep

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, sugars, baking soda, baking powder, cinnamon, and salt.

Step 3: Mix Wet Ingredients

In another bowl, whisk together the egg, Greek yogurt, oil, milk, and vanilla extract.

Step 4: Combine

Pour the wet ingredients into the dry ingredients. Stir gently just until combined — don’t overmix! Fold in the chopped rhubarb.

Step 5: Fill Muffin Cups

Divide the batter evenly among the muffin cups. Fill each about ¾ full. Sprinkle with coarse sugar or streusel if using.

Step 6: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for 5 minutes in the pan, then transfer to a wire rack.

What to Serve with These Muffins

• 🍳 For a Cozy Breakfast Spread

  Pair your muffins with:

  • Soft-scrambled eggs or a veggie omelet for protein

  • Sliced avocado or fresh fruit like strawberries or melon for a refreshing balance

  • Greek yogurt drizzled with honey to mirror the tangy-sweet flavors

  • Freshly brewed coffee or herbal tea — the slightly bitter edge of coffee is perfect with the muffin’s tender crumb

  Make it brunch-worthy by offering a spread of muffins, eggs, fruit, and a little granola — low effort, high praise!

  ☕ As a Mid-Morning or Afternoon Snack

  Perfect for:

  • Tea time — Earl Grey, chamomile, or a fruity herbal blend all complement the rhubarb’s brightness

  • Iced lattes or matcha for a cool, energizing contrast

  • A slather of salted butter or a dollop of jam if you’re feeling indulgent

  Try cutting the muffin in half and toasting it lightly — the edges get crisp, and the flavor deepens. Heaven!

  🍨 For a Simple Dessert Twist

  Yes, muffins can absolutely be dessert:

  • Warm with vanilla ice cream (trust me on this!)

  • Drizzle with honey or maple syrup and add a scoop of whipped cream

  • Serve alongside baked peaches or poached pears for a fruit-forward finale

  🧺 For Picnics or On-the-Go Meals

  These muffins are perfectly portable! Pair with:

  • A hard-boiled egg and apple slices for a balanced snack box

  • Individual cheese portions and crackers for a sweet-savory bite

  • A thermos of tea or sparkling water with lemon for refreshment

Tips for the Best Rhubarb Muffins

• Let’s be honest — muffins are supposed to be easy. But if you want them to go from “good” to seriously incredible, these simple tips will help you get that bakery-worthy result every time you bake these Rhubarb Muffins with Greek Yogurt.

  1. Use Fresh, Crisp Rhubarb

  The brighter and firmer your rhubarb, the better the flavor and texture. Avoid limp or discolored stalks. If you’re using frozen rhubarb, make sure to thaw and drain it well — too much moisture can throw off your batter.

  2. Chop Rhubarb into Small, Even Pieces

  This helps the rhubarb cook evenly inside the muffins, so you get little pops of tart fruit in every bite without soggy pockets.

  3. Don’t Overmix the Batter

  This is muffin-making 101! Overmixing can lead to tough, dense muffins. Stir just until the dry and wet ingredients are combined — it’s okay if there are a few streaks of flour left.

  4. Use Room Temperature Ingredients

  Bringing your egg, milk, and Greek yogurt to room temperature before mixing helps everything blend more smoothly and evenly. Cold ingredients can cause the batter to seize or bake unevenly.

  5. Fill Muffin Cups ¾ Full

  This gives your muffins plenty of room to rise without spilling over. If you love domed tops (who doesn’t?!), this is your sweet spot.

  6. Add a Topping for Texture

  A sprinkle of turbinado sugar or a quick streusel topping (see the recipe section!) adds a lovely crunch and a touch of sweetness that contrasts beautifully with the tart rhubarb.

  7. Check for Doneness Early

  Start checking at the 18-minute mark. Oven temperatures can vary, so use the toothpick test — it should come out with just a few moist crumbs attached.

  8. Let Them Cool — But Not Too Long!

  Cool the muffins in the pan for about 5 minutes before transferring to a wire rack. This prevents soggy bottoms and helps set the structure. But don’t wait too long to enjoy one warm… that first steamy bite is unbeatable!

  9. Double the Batch and Freeze Half

  Trust me — future you will be so happy to find a stash of these in the freezer. They reheat beautifully and make mornings feel a little more special.

Optional Streusel Topping

Want to take it up a notch?

Quick Streusel:

• 2 tbsp flour

• 2 tbsp brown sugar

• 1 tbsp cold butter
  Mash together with a fork and sprinkle on muffins before baking.

Storage Instructions

One of the best parts about these Rhubarb Muffins with Greek Yogurt — aside from how amazing they taste — is how well they store! Whether you’re meal prepping for the week or saving a few for later, these muffins hold up beautifully.

At Room Temperature

• Duration: Up to 3 days

• How: Let the muffins cool completely, then store them in an airtight container lined with a paper towel. Place another paper towel on top before sealing to help absorb excess moisture and keep the tops from getting sticky.

In the Refrigerator

• Duration: Up to 5 days

• How: Store in an airtight container. Reheat gently in the microwave for about 10–15 seconds if you’d like that fresh-from-the-oven feel!

Tip: Refrigerating may slightly change the muffin texture, making it a bit denser, but still delicious — especially with a quick warm-up.

In the Freezer

• Duration: Up to 2 months

• How: Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe zip-top bag or airtight container. Label with the date so you remember when they were baked.

• To Thaw: Let muffins thaw overnight in the fridge or at room temperature for a couple of hours.

• To Reheat: Warm in the microwave for 20–30 seconds, or in the oven at 300°F (150°C) for 5–10 minutes for a just-baked texture.

Pro tip: Freeze a few with streusel topping, and reheat them in the oven to revive that buttery crunch!

Whether you’re enjoying one fresh out of the oven or defrosting one weeks later, these muffins maintain their soft, moist crumb and bright rhubarb flavor. Perfect for busy mornings, school lunches, or spontaneous snack attacks!

Frequently Asked Questions

Can I use frozen rhubarb?

Absolutely. Just thaw and drain it well before using to avoid excess moisture in the batter.

Can I use yogurt other than Greek?

Yes, but Greek yogurt’s thickness adds to the muffin texture. If using regular yogurt, reduce the milk slightly.

Are these muffins very sweet?

They’re subtly sweet, allowing the tart rhubarb to shine. If you prefer sweeter muffins, increase sugar by 2–3 tablespoons.

Can I make these vegan?

Yes! Replace the egg with a flax egg, use non-dairy yogurt and milk, and make sure your sugar is vegan.

Conclusion

If you’re looking for a new way to celebrate rhubarb season, these Rhubarb Muffins with Greek Yogurt are it. They’re wholesome, simple, and irresistibly delicious — perfect for busy mornings, cozy brunches, or whenever you need a touch of homemade comfort. I hope you enjoy them as much as we do!

Join the Conversation!

Tried these muffins? I’d love to hear how they turned out! Leave a review below, and don’t forget to share your photos on Pinterest — tag me so I can see your delicious bakes!

Nutritional Information (Approximate, per muffin)

• Calories: 180

• Protein: 5g

• Carbohydrates: 26g

• Sugar: 11g

• Fat: 6g

• Fiber: 1g

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