Rhubarb Greek Yogurt Muffins

Why You’ll Love This Recipe

Rhubarb Greek Yogurt Muffins are a delightful balance of tart and sweet, with tender chunks of rhubarb nestled into a moist, fluffy muffin base. The Greek yogurt adds a rich, creamy texture and a boost of protein, making these muffins a wholesome choice for breakfast or a snack. Perfectly portable and satisfying, they’re a great way to enjoy the tangy brightness of rhubarb in a soft, bakery-style treat.

ingredients

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

all-purpose flourbaking powderbaking sodasaltground cinnamongranulated sugarsalted butterGreek yogurteggsvanilla extractfresh rhubarb (chopped)

directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

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

In another bowl, cream the butter and sugar until light and fluffy.

Beat in the eggs, then add the Greek yogurt and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Gently fold in the chopped rhubarb.

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 15 minutesBaking time: 18-22 minutesCooling time: 10 minutesTotal time: 45 minutes

Variations

Add chopped nuts like walnuts or pecans for crunch.

Sprinkle coarse sugar on top before baking for a sweet, crunchy crust.

Mix in a handful of white chocolate chips for extra sweetness.

Use whole wheat flour for a healthier twist.

Add orange zest for a citrusy note.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.For longer freshness, refrigerate for up to 5 days or freeze for up to 2 months.To reheat, warm in the microwave for 10-15 seconds or in a low oven until heated through.

FAQs

Can I use frozen rhubarb?

Yes, just thaw and drain it well before using to avoid excess moisture.

What kind of Greek yogurt works best?

Plain, full-fat Greek yogurt gives the best texture and richness.

Can I make these muffins dairy-free?

Yes, use dairy-free yogurt and a plant-based butter alternative.

Why are my muffins dense?

Overmixing the batter can lead to dense muffins—mix just until combined.

Can I add other fruits?

Yes, strawberries or blueberries pair nicely with rhubarb.

Can I reduce the sugar?

You can slightly reduce the sugar, but it helps balance rhubarb’s tartness.

Can I use muffin liners?

Yes, or you can grease the muffin tin directly.

Do these muffins freeze well?

Yes, wrap them tightly and freeze for up to 2 months.

How do I keep rhubarb from sinking?

Toss the rhubarb in a bit of flour before folding into the batter.

Are these muffins good for breakfast?

Absolutely—they’re wholesome, satisfying, and portable.

Conclusion

Rhubarb Greek Yogurt Muffins bring together the tangy flavor of rhubarb and the creamy richness of Greek yogurt in a tender, flavorful treat. Whether you’re starting your day or grabbing a midday snack, these muffins offer a comforting bite that’s both nourishing and delicious. Try them once, and they might just become a staple in your seasonal baking lineup.

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