Rhubarb Muffins with Greek Yogurt

Rhubarb Muffins with Greek Yogurt are the kind of homey, vibrant treat that brings pure joy to your morning routine. Tart rhubarb tucked inside a soft, tender crumb (thanks, Greek yogurt!), and a sweet cinnamon sugar topping that feels delightfully nostalgic—it’s all here. Whether you’re loading up a brunch table or sneaking one warm from the oven with your coffee, these muffins channel the cozy magic of seasonal baking with every golden bite. If you’re searching for a fresh, easy spin on classic muffins, you’ll love this delicious twist!

Ingredients You’ll Need

Baking a batch of Rhubarb Muffins with Greek Yogurt is simple when you use the right ingredients. Each component plays a special role in creating the perfect balance of flavor and texture, from the tang of rhubarb to the creaminess of Greek yogurt and the irresistible crunch of cinnamon sugar on top.

• All-purpose flour: Gives the muffins their soft, classic crumb—don’t skip it for that familiar texture.
• Whole-wheat flour: Adds a hint of nutty flavor and a bit of hearty nutrition to each bite.
• Granulated sugar: Keeps the muffins just sweet enough, and also creates that sparkling topping.
• Baking powder: Helps the muffins rise high and fluffy.
• Ground cinnamon: Brings warmth and an aromatic kick to both the batter and the irresistible topping.
• Baking soda: Works alongside yogurt for extra tender muffins.
• Kosher salt: Enhances all the flavors and balances the sweetness.
• 2% plain Greek yogurt: The secret to moist, dreamy texture and subtle tang—regular or light both work beautifully.
• Unsalted butter (melted): Provides richness and helps the muffins stay ultra-tender.
• Large eggs: Bind the batter and give structure to the muffins.
• Pure vanilla extract: Adds a delicious, fragrant background note that pairs perfectly with rhubarb.
• Rhubarb (diced, 1/4-inch pieces): The star ingredient, bringing tart pops of flavor and gorgeous color—fresh is best, but thawed frozen works in a pinch.
• For the topping: Granulated sugar: Adds sparkle and a pleasant crunch to the tops.
• For the topping: Ground cinnamon: Lends even more warmth and makes the muffin tops utterly tempting.

How to Make Rhubarb Muffins with Greek Yogurt

Step 1: Prep the Pan and Preheat

To get started, preheat your oven to 400°F. Grease a 12-cup muffin tin or line it with baking cups. This sets the stage for easy muffin release and ensures those beautiful domed tops come out unscathed.

Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, ground cinnamon, baking soda, and kosher salt. This step helps evenly distribute leavening agents and spices, which means every muffin bakes up tall and flavorful.

Step 3: Combine the Wet Ingredients

Grab a large bowl and whisk together the Greek yogurt, melted butter (make sure it’s cooled slightly so it doesn’t cook the eggs), eggs, and vanilla extract until smooth and creamy. This is where that signature tender, moist crumb begins!

Step 4: Bring Together the Batter

Pour the dry ingredients into the wet mixture. Gently fold everything together with a spatula—or a big wooden spoon if that’s what you have—just until you no longer see dry flour. Don’t overmix! A thick, almost shaggy batter is exactly what you want for soft muffins. Once combined, fold in the diced rhubarb as delicately as possible.

Step 5: Fill and Top the Muffin Cups

Portion the batter evenly among your muffin cups, letting it mound just a bit above the rim if you like a classic bakery-style look. In a small bowl, mix the sugar and cinnamon for the topping, then sprinkle a generous amount over each unbaked muffin. Gently pat the topping so it adheres—this step guarantees a sweet crunch.

Step 6: Bake to Perfection

Bake for 20-22 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for about 5-10 minutes, which makes them easier to remove. Place them on a wire rack to cool further—or, honestly, sneak one while it’s still warm for the ultimate muffin experience!

How to Serve Rhubarb Muffins with Greek Yogurt

Garnishes

A dollop of whipped cream or a swipe of extra Greek yogurt on the side adds a touch of decadence. You might also dust a bit of powdered sugar or sprinkle over chopped pistachios for an eye-catching finish—anything that highlights the festive look of these cozy muffins.

Side Dishes

Pair your Rhubarb Muffins with Greek Yogurt with a silky fruit compote or a tangy citrus salad for breakfast. If you want a heartier meal, serve alongside scrambled eggs, crispy bacon, or a platter of fresh berries. They’re endlessly versatile!

Creative Ways to Present

For brunch parties, pile the muffins high on a rustic cake stand, surround them with fresh rhubarb stalks and vibrant strawberries, or wrap individual muffins in parchment and tie with twine for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Store extra Rhubarb Muffins with Greek Yogurt in an airtight container at room temperature for up to 2 days—though they’re always best the day they’re baked. To keep them ultra-soft, line your container with paper towels to absorb moisture and prevent sogginess.

Freezing

These muffins freeze beautifully: lay them in a single layer in a freezer-safe bag or container, and store for up to 2 months. For longer storage, wrap muffins individually in plastic wrap before sealing. Thaw overnight at room temperature for quick, grab-and-go breakfasts.

Reheating

To reheat, pop a muffin in the microwave for about 10-15 seconds, or warm in a 325°F oven for 5-7 minutes. This will refresh the crumb and revive the cinnamon-sugar top, making it taste oven-fresh again.

FAQs

Can I use frozen rhubarb for Rhubarb Muffins with Greek Yogurt?

Absolutely! If you’re using frozen rhubarb, just thaw it first and blot off excess moisture with paper towels before adding to the batter. This keeps the muffins from turning soggy.

How can I make these muffins gluten-free?

Swap both flours for your favorite 1-to-1 gluten-free flour blend. Double-check that your baking powder and baking soda are gluten-free, too. The texture will change slightly, but the results are still delicious and moist.

Can I add other fruits or nuts?

Definitely—this muffin base is super flexible! Try folding in chopped apples, raspberries, or blackberries for a fun twist. Walnuts or pecans also add crunch if you’re in the mood for something extra.

What’s the best way to ensure my Rhubarb Muffins with Greek Yogurt are fluffy, not dense?

Be careful not to overmix when combining wet and dry ingredients, and measure your flour using the spoon-and-level method. A light hand with the batter is key to creating those soft, bakery-style muffins.

Can I make mini muffins with this recipe?

Yes! Just divide the batter among mini muffin cups and bake for 8-10 minutes, or until a toothpick comes out clean. Keep an eye on them—they’ll bake up fast and disappear even faster.

Final Thoughts

These Rhubarb Muffins with Greek Yogurt strike the perfect balance of tart, sweet, and tender, making them impossible to resist. It’s a recipe you’ll come back to every rhubarb season—and maybe even when you want to experiment with other fruits. I can’t wait for you to try them and taste how Greek yogurt takes these classic muffins to a whole new level!

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