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Rhubarb Muffins with Greek Yogurt
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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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: easy rhubarb recipe, greek yogurt muffins, healthy muffin recipe, rhubarb muffins
Servings: 12 muffins
Calories: 210kcal
Cost: 5

Equipment

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

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)

Instructions

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