There’s something so comforting about the smell of warm cinnamon and freshly baked muffins wafting through the kitchen, especially when the star ingredient is tart, juicy rhubarb. These Rhubarb Muffins with Greek Yogurt are a springtime favorite in my house—soft and fluffy with a tender crumb, a sweet cinnamon topping, and pops of tangy rhubarb in every bite.

I’ve always adored rhubarb, especially when it’s baked into something cozy like these muffins. The Greek yogurt brings such a creamy richness to the batter while also keeping things lighter than your average muffin. They’re simple enough for a weekday breakfast yet special enough to serve for brunch with friends or a quiet coffee date at home.

Whether you’ve just harvested a fresh bunch of rhubarb from your garden or snagged a few stalks at the farmer’s market, this is the perfect way to put them to delicious use.

Why Rhubarb Muffins with Greek Yogurt Are a Must-Bake

These muffins check all the boxes: they’re moist, lightly sweet, easy to make, and absolutely bursting with flavor. The combination of Greek yogurt and whole-wheat flour adds heartiness without making them heavy. Plus, that golden cinnamon-sugar crust on top? Game-changer.

You’ll love how:

The Greek yogurt makes them super tender and adds a protein boost.
They use a mix of whole-wheat and all-purpose flour for a satisfying texture and a bit more fiber.
They’re not overly sweet, letting the rhubarb’s natural tartness shine.
You can swap out the fruit based on the season or your cravings.
They freeze beautifully, so you can enjoy them long after rhubarb season ends.

How to Make Rhubarb Muffins with Greek Yogurt

You’ll need just a couple of bowls, a whisk, and a muffin tin. This recipe is perfect for beginner bakers and anyone looking for a new way to use up rhubarb.

Here’s the general flow:

Mix the dry ingredients in one bowl.
Whisk together the wet ingredients in another.
Combine them gently and stir in the diced rhubarb.
Spoon into muffin cups, sprinkle with cinnamon sugar, and bake.

No fancy tools or mixer needed—just a little stirring and a lot of love.

Step-by-Step Instructions

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper or foil liners. Lightly spray them if you want easy release.
Mix the dry ingredients: In a medium bowl, whisk together:
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Blend the wet ingredients in a large bowl:
- 1 cup 2% plain Greek yogurt (or sour cream)
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
Combine gently: Add the dry ingredients to the wet ingredients and fold just until combined. The batter will be thick—don’t overmix!
Add the rhubarb: Gently fold in 1½ cups of finely diced rhubarb (¼-inch pieces work best so they cook evenly).
Fill the muffin cups: Divide the batter evenly—each muffin should be generously filled and mounded above the edge of the liner.
Make the topping: In a small bowl, mix:
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
  Sprinkle about ½ teaspoon on each muffin top, then gently pat it down with your fingers so it sticks during baking.
Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool briefly in the pan, then transfer to a wire rack. These muffins are best enjoyed slightly warm.

Ingredient Notes & Substitutions

Greek Yogurt: I prefer 2% plain Greek yogurt for balance—rich but not too heavy. Sour cream works just as well if that’s what you have on hand.

Flours: The combination of all-purpose and whole-wheat flour keeps things light yet hearty. If you don’t have whole-wheat, just use all-purpose for a fluffier muffin.

Rhubarb: Make sure to dice it small so it cooks through in the short baking time. No need to peel rhubarb unless the stalks are particularly tough.

Sugar: Feel free to reduce the sugar by a few tablespoons if your rhubarb is on the sweeter side or you just prefer a lightly sweet muffin.

Tips for the Best Rhubarb Muffins with Greek Yogurt

Never overmix the batter—this is key for soft, tender muffins. Stir just until the dry bits are moistened.
Use fresh rhubarb if you can. Frozen works too, but don’t thaw it—just fold it in frozen to prevent a watery batter.
Sprinkle topping evenly and pat it down so it sticks and crisps up in the oven.
Use a cookie scoop or measuring cup to evenly portion the batter—it helps every muffin bake uniformly.
Cool slightly before removing from the tin to avoid breakage.
Serve warm for the best experience, ideally with a cup of tea or coffee!

Fun Variations to Try

Berry Rhubarb Muffins: Add ½ cup chopped strawberries or raspberries.
Apple Cinnamon Muffins: Swap the rhubarb for chopped apples and a dash more cinnamon.
Nutty Topping: Add crushed walnuts or almonds to the cinnamon-sugar mix for crunch.
Mini Muffins: Make them bite-sized and bake for just 8–10 minutes.

Love fruity bakes? Try this Berry Croissant Bake—a creamy, custardy breakfast that’s perfect for weekend brunches or holiday mornings!

Storage, Freezing & Reheating

These muffins are at their best the day they’re made or the next day—but they store beautifully!

Room Temperature: Keep in an airtight container for up to 2 days.
Freezing: Let muffins cool completely, then freeze in a sealed bag or container for up to 3 months.
To Reheat: Warm frozen muffins in the microwave for 20–30 seconds or in the oven at 300°F for about 10 minutes.

Frequently Asked Questions

Can I make these muffins dairy-free?
Yes! Use a dairy-free yogurt like coconut or almond-based, and replace the butter with melted coconut oil or dairy-free margarine.

Can I use other fruits besides rhubarb?
Absolutely. This is a versatile base recipe—try it with blackberries, blueberries, or chopped apples.

Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend. Add ½ tsp xanthan gum if your blend doesn’t include it.

More Recipes to Try + Final Thoughts

Homemade Rhubarb Butter – Silky, tart-sweet, and perfect for spreading on muffins!
Berry Croissant Bake – A dreamy weekend brunch that looks fancy but is SO easy.
Raspberry-Filled Almond Snowball Cookies – Buttery cookies with a surprise fruity center. Perfect for gifting!

Looking for more ideas? Head over to my Pinterest boards where I pin all my favorite seasonal bakes, muffins, and cozy brunch inspiration. Let’s keep baking delicious things together!

If you try these Rhubarb Muffins with Greek Yogurt, I’d love to hear how they turned out! Leave a comment below or tag me @nounaskitchen on Instagram or Pinterest. Your bakes always brighten my day!

Rhubarb Muffins with Greek Yogurt

Author: Nouna
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

These Rhubarb Muffins with Greek Yogurt are tender, moist, and gently sweet, with a burst of tart rhubarb in every bite and a golden cinnamon-sugar topping. They’re made with a mix of all-purpose and whole wheat flour, and the Greek yogurt gives them a rich, satisfying texture without being heavy. A perfect springtime bake for breakfast, brunch, or snacks!

Ingredients

Scale

Muffin Batter

1 cup all-purpose flour
1 cup whole-wheat flour
¾ cup granulated sugar
2½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup 2% plain Greek yogurt (or sour cream)
8 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 teaspoon pure vanilla extract
1½ cups diced rhubarb (cut into ¼-inch pieces)

Topping

3 tablespoons granulated sugar
½ teaspoon ground cinnamon

Instructions

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together both flours, sugar, baking powder, cinnamon, baking soda, and salt.
In a large bowl, whisk the Greek yogurt, melted butter, eggs, and vanilla until smooth.
Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix—the batter will be thick.
Gently fold in the diced rhubarb until evenly distributed.
Divide the batter evenly between the muffin cups, filling them slightly above the rim.
In a small bowl, mix the sugar and cinnamon for the topping. Sprinkle about ½ teaspoon on each muffin and gently pat it into the tops.
Bake for 20–22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
Let cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

These muffins are best the day they’re baked but stay delicious the next day too.
Freeze extras in a sealed bag or container for up to 3 months.
You can substitute rhubarb with chopped strawberries, apples, or berries.
Mini muffins? Bake for 8–10 minutes instead.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Muffins, Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 226 kcal
Sugar: 16g
Sodium: 163mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0.3g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 48mg