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Rhubarb Muffins with Greek Yogurt

Rhubarb Muffins with Greek Yogurt

These rhubarb muffins with Greek yogurt are light, tender, and slightly tangy, with a crunchy cinnamon sugar topping. A healthier twist on classic muffins, ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 150 g granulated sugar
  • 2.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 240 g Greek yogurt (2%)
  • 115 g unsalted butter, melted
  • 2 eggs
  • 1 tsp vanilla extract
  • 180 g rhubarb, diced (fresh or frozen)
  • 3 tbsp granulated sugar (topping)
  • 0.5 tsp ground cinnamon (topping)

Equipment

  • mixing bowls
  • whisk
  • spatula
  • muffin tin
  • paper liners

Method
 

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with liners or grease well.
  2. Whisk together flours, sugar, baking powder, cinnamon, baking soda, and salt in a bowl.
  3. In another bowl, whisk Greek yogurt, melted butter, eggs, and vanilla until smooth.
  4. Add dry ingredients to wet and fold gently until just combined. Do not overmix.
  5. Fold in diced rhubarb evenly throughout the thick batter.
  6. Divide batter evenly among muffin cups, filling slightly above the rim.
  7. Mix topping sugar and cinnamon, sprinkle over muffins, and lightly press to adhere.
  8. Bake for 20–22 minutes until golden and a toothpick inserted comes out clean.
  9. Cool in pan briefly, then transfer to a rack and serve warm or at room temperature.

Notes

Do not overmix the batter to keep muffins tender. Use 2% Greek yogurt for best texture. Add frozen rhubarb directly without thawing. Batter will be thick—this is normal. Muffins are best fresh but freeze well up to 3 months.