If you’re searching for a muffin that’s delightfully tender, tangy, and just a bit unexpected, these Rhubarb Muffins with Greek Yogurt are sure to win you over. The yogurt adds incredible moisture and a faint tang, perfectly balancing the sweet-tart rhubarb chunks in every bite. But what truly sets this recipe apart is the layer of cinnamon sugar baked on top—adding crunch, sparkle, and a whisper of spice. Whether you have fresh stalks to use up or simply crave a cozy baked treat, this is the muffin recipe you’ll make again and again.

Rhubarb Muffins with Greek Yogurt Recipe - Recipe Image

Ingredients You’ll Need

The magic of Rhubarb Muffins with Greek Yogurt comes from a handful of everyday staples paired with a bright, seasonal ingredient. Every component is chosen with care to create moist, golden muffins full of contrast and flavor.

All-purpose flour: Gives the muffins a soft, tender crumb without being too dense.
Whole-wheat flour: Adds heartiness and a subtle nutty flavor that pairs well with rhubarb.
Granulated sugar: Sweetens the batter and, as a topping, creates a crunchy golden crust.
Baking powder: Ensures a lofty rise, making every muffin light and fluffy.
Ground cinnamon: Offers warmth both inside the batter and as part of the irresistible topping.
Baking soda: Helps the muffins puff up and balances the tang of the yogurt.
Kosher salt: Brightens flavors and keeps sweetness in check.
2% plain Greek yogurt (or sour cream): Provides moisture, richness, and a subtle tang that makes every bite special.
Unsalted butter (melted): Delivers richness and buttery flavor throughout.
Large eggs: Bind the batter, ensuring a fluffy, even crumb.
Pure vanilla extract: Adds depth and enhances both the yogurt and rhubarb flavors.
Rhubarb (diced 1/4-inch): Stars of the show—tart, colorful, and bursting with juicy pops.
Topping – more granulated sugar: For glistening, sweet crunch atop the muffins.
Topping – ground cinnamon: Combines with sugar to crown each muffin with spicy sweetness.

How to Make Rhubarb Muffins with Greek Yogurt

Step 1: Prep Your Oven and Muffin Tin

Preheat your oven to 400°F and line a 12-cup muffin tin with paper or foil liners. This will ensure your muffins lift out easily and have the perfect golden edges. A lined tin also makes cleanup so much easier—always a win on a busy morning!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose and whole-wheat flours, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt. Whisking not only combines them evenly but also aerates the mixture, creating light, tender muffins. Each ingredient here serves a delicious purpose!

Step 3: Blend Wet Ingredients

In a large mixing bowl, combine the Greek yogurt, melted (and slightly cooled) butter, eggs, and vanilla. Whisk until beautifully smooth and creamy. This blend of wet ingredients is the secret behind the irresistible softness and subtle tang of these Rhubarb Muffins with Greek Yogurt.

Step 4: Combine for a Perfect Batter

Add your dry ingredients to the wet mixture and use a spatula to gently stir until everything is just combined—be careful not to overmix! The batter will be thick, which helps suspend the rhubarb throughout the muffins. Next, gently fold in those gorgeous diced rhubarb pieces. Their color pops against the pale batter, promising little bursts of tartness.

Step 5: Fill, Top, and Bake

Spoon the batter evenly into your prepared muffin tin. You want the batter to slightly mound above the edge of each cup for those tempting domed tops. In a small bowl, mix together the granulated sugar and ground cinnamon for the topping, then sprinkle (and gently pat) about half a teaspoon of this mixture onto each muffin. Slide the tin into your hot oven and bake until your kitchen smells like heaven and a toothpick comes out clean, about 20 to 22 minutes.

Step 6: Cool and Enjoy While Warm

Let your muffins cool in the pan for 5 to 10 minutes so they set up a bit, then transfer to a wire rack. Rhubarb Muffins with Greek Yogurt are at their very best served warm, moments after baking—though I can personally vouch for enjoying them at room temp with a mug of coffee, too.

How to Serve Rhubarb Muffins with Greek Yogurt

Garnishes

For an extra flourish, you can sprinkle a bit more cinnamon sugar on just before serving, or even dust lightly with powdered sugar for a pretty look. A dollop of whipped cream or a spoonful of extra Greek yogurt alongside each muffin turns this into a bakery-worthy treat.

Side Dishes

If you’re building a bigger breakfast or brunch spread, pair your Rhubarb Muffins with Greek Yogurt with fresh fruit salad, creamy scrambled eggs, or a crisp green salad for contrast. They also shine alongside a cup of your favorite coffee or tea, making them a perfect mid-morning pick-me-up.

Creative Ways to Present

Try stacking the muffins in a rustic basket lined with a pretty tea towel for brunch, or wrap them individually in parchment and twine for picnic treats. For a dessert spin, serve warm muffins topped with a scoop of vanilla ice cream and a drizzle of honey or roasted strawberries—absolutely swoon-worthy!

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to two days. The Rhubarb Muffins with Greek Yogurt hold up well overnight, staying moist and tender thanks to that magic yogurt. If you find the tops lose a bit of crunch, you can refresh them with a quick stint in the oven.

Freezing

Rhubarb Muffins with Greek Yogurt are freezer-friendly, so double the batch if you like. Simply let the muffins cool completely, then wrap them individually in plastic wrap or aluminum foil before placing them in a freezer-safe bag. They’ll keep beautifully for up to two months—ideal for making those busy mornings a little more delicious.

Reheating

To enjoy a muffin as good as freshly baked, reheat from frozen (or room temp) in a 325°F oven for 8–10 minutes or pop in the microwave for about 20–30 seconds. The cinnamon-sugar tops re-crisp, and the inside becomes pillowy soft again. Perfect for a cozy treat any time!

FAQs

Can I substitute another fruit for the rhubarb?

Absolutely! This muffin base is outrageously versatile. You can use raspberries, blackberries, chopped apples, or even a mix of berries—just aim for juicy fruits that will keep these Rhubarb Muffins with Greek Yogurt moist and flavorful.

Do I have to use Greek yogurt, or can I use regular yogurt?

Greek yogurt is preferred for its thick texture and richness, which gives the muffins a tender crumb, but you can substitute regular plain yogurt or even light sour cream with excellent results. Just be mindful that a runnier yogurt may make the batter slightly looser.

Can I make these as mini muffins?

Definitely! Just portion the batter into a mini muffin tin and bake for 8 to 10 minutes. They make adorable, two-bite treats, perfect for kids’ lunches or party platters.

How do I know when the muffins are done?

The muffins should be beautifully golden on top and a toothpick inserted in the center should come out clean or with a few moist crumbs. Try not to overbake, as that can dry out the lovely texture of these Rhubarb Muffins with Greek Yogurt.

Can I make the batter ahead and bake later?

It’s best to bake the batter right after mixing, since the leaveners start working immediately. However, you can dice the rhubarb and measure out your ingredients in advance for a quicker assembly. Freshly mixed batter gives you those perfect, domed muffins every time.

Final Thoughts

I truly hope you’ll give these Rhubarb Muffins with Greek Yogurt a try next time you’re in the mood for something special. They’re easy to love, endlessly adaptable, and always a hit at any table. Happy baking, and don’t be surprised if they disappear in record time!