Rhubarb Muffins with Greek Yogurt

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These soft, flavorful Rhubarb Muffins with Greek Yogurt come together quickly and showcase the perfect balance of sweet vanilla and tart rhubarb. Greek yogurt adds richness and moisture, ensuring every bite stays tender long after baking. Whether you’re celebrating rhubarb season or baking from frozen fruit, this simple recipe guarantees bakery-style muffins with minimal effort. Ideal for breakfast, snacks, or weekend baking, this is a dependable recipe that always delivers consistent, delicious results.

Ingredients

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1 cup chopped rhubarb
• 1/2 cup Greek yogurt
• 1/4 cup milk
• 1 large egg
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

1. Preheat the Oven
   Set your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
2. Mix the Dry Ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Add the Rhubarb
   Fold the chopped rhubarb into the dry mixture so the pieces are lightly coated.
4. Combine Wet Ingredients
   In a separate bowl, whisk the Greek yogurt, milk, egg, melted butter, and vanilla until smooth.
5. Bring the Batter Together
   Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
6. Fill Muffin Cups
   Spoon the batter into each muffin liner, filling about 2/3 full.
7. Bake
   Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool
   Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Pro Tips

• Lightly dust the muffin tops with coarse sugar for a crunchy, bakery-style finish.
• For perfectly tender muffins, stop mixing as soon as the flour disappears.
• Press gently on the tops — if they spring back, they’re done.

Why This Recipe Works

• Greek yogurt adds moisture while enhancing texture.
• Rhubarb brings natural tartness, balancing sweetness beautifully.
• Quick and simple — ideal for busy mornings.
• Versatile for seasonal or frozen rhubarb.

Substitutions & Variations

Ingredient Swaps

• Greek yogurt: Sour cream or strained plain yogurt.
• Butter: Neutral oil, such as canola or vegetable oil.
• Milk: Any dairy or unsweetened plant milk.

Flavor Variations

• Add 1/2 cup strawberries or blueberries for a fruity twist.
• Stir in 1/4 tsp cinnamon for warm spice.
• Use 2 tbsp brown sugar in the batter for a deeper flavor.

Make-Ahead, Storage & Reheating Guide

Make-Ahead

• Batter can rest in the fridge for 30 minutes before baking.
• Scoop batter into lined muffin cups, freeze, then bake from frozen with +5–7 minutes.

Storage

• Store fully cooled muffins in an airtight container for up to 3 days.
• In warm kitchens, keep refrigerated to maintain freshness.

Freezing

• Freeze individually wrapped muffins for up to 3 months.
• Thaw at room temperature or warm in the oven at 350°F for 8–10 minutes.

Serving Ideas

• Warm with a pat of butter or a drizzle of honey.
• Pair with tea, hot chocolate, or iced coffee.
• Add to brunch trays or pack in lunchboxes.

Nutrition (Per Serving Estimate)

• Calories: 150
• Fat: 5g
• Carbohydrates: 22g
• Sugar: 10g
• Fiber: 1g
• Protein: 4g
• Sodium: 120mg
• Cholesterol: 25mg

Values may vary based on ingredient brands.

Frequently Asked Questions

Can I use frozen rhubarb?

Yes! Use it straight from the freezer. Chop if needed and pat dry to remove excess moisture.

Why are my muffins dense?

Common causes include overmixing, expired baking powder, or compacted flour. Spoon and level your flour for best results.

How do I prevent soggy muffin bottoms?

Cool muffins on a wire rack, avoid overfilling your liners, and ensure rhubarb is well-dried before adding.

Can I prep these muffins ahead of time?

Absolutely. Prepare the batter, portion into liners, freeze, and bake when needed.

How small should I chop the rhubarb?

Aim for 1/4-inch pieces so they distribute evenly and don’t sink.

These Rhubarb Muffins with Greek Yogurt are the perfect blend of tangy, sweet, and soft, making them a delightful treat for any time of day. With simple steps, everyday ingredients, and a quick 30-minute timeline, this recipe is an ideal option whether you’re baking for family, guests, or just yourself. Enjoy them warm, freeze them for later, or customize them with your favorite add-ins — these muffins are wonderfully versatile and reliably delicious.

Soft and Tangy Rhubarb Muffins with Greek Yogurt

Make moist rhubarb muffins with Greek yogurt in 30 minutes. A tender, flavorful breakfast treat using simple ingredients and easy steps.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 150 kcal

Ingredients

  

Dry Ingredients

• 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1 cup chopped rhubarb
• 1/2 cup Greek yogurt
• 1/4 cup milk
• 1 large egg
• 1/4 cup melted butter
• 1 tsp vanilla extract

Instructions

 

• Preheat the Oven

  Set your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
• Mix the Dry Ingredients

  In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Add the Rhubarb

  Fold the chopped rhubarb into the dry mixture so the pieces are lightly coated.
• Combine Wet Ingredients

  In a separate bowl, whisk the Greek yogurt, milk, egg, melted butter, and vanilla until smooth.
• Bring the Batter Together

  Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
• Fill Muffin Cups

  Spoon the batter into each muffin liner, filling about 2/3 full.
• Bake

  Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Cool

  Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

• Fresh or frozen rhubarb works well.
• Add coarse sugar for a crisp top.
• Store in an airtight container up to 3 days.

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