A go-to muffin recipe packed full of fresh rhubarb. You will want to save this one for rhubarb season - Rhubarb Muffins with Greek Yogurt.
Our weekly local fresh produce delivery started a few weeks ago and we have rhubarb! A small part of me wanted to hoard it all away until I had enough to make a batch of jam or something. Then I discovered this recipe for rhubarb muffins and I have made it no less than 3 times since the first bunch arrived in the bin.
Seriously good muffins.
This is a reliable and basic muffin recipe. You could easily sub in whatever fresh fruit you had on hand - blackberries would be awesome with all of the cinnamon. There is a lot of cinnamon here.
The batter is thick and will cook up soft and fluffy.
Why use Greek yogurt in baking
Here I used 2% fat Greek yogurt and it was fabulous. Typically I would use sour cream in this type of recipe. But I had Greek yogurt sitting in the fridge so gave that a try.
Using greek yogurt cuts the fat of the recipe significantly. I've tried both - with yogurt and with sour cream and the muffins are lovely either way. But if you prefer a lighter, lower-fat muffin, Greek yogurt is a great option.
For best results choose a whole milk Greek yogurt with 2% milk fat or higher. Regular sour cream is a higher fat product (typically 10-18%). And while whole milk Greek yogurt does not have the same fat content as sour cream, you will get similar results as with using sour cream.
I would not recommend 0% Greek yogurt in this recipe. You will find the end result dry and not as tender.
I also made a batch of mini muffins for my daughter's school pot luck. Minis take 8-10 minutes to bake at the same temperature -- but you will have to check as they bake so you don't over (or under) cook them. Cooking time will depend on the size of your pan.
The original recipe came from Fine Cooking
So, quickly, before rhubarb season is all over, here is how you make these yummy muffins.
Rhubarb Muffins with Greek Yogurt
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup granulated sugar
- 2-½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup 2% greek yogurt or sour cream, light or regular
- 8 tablespoons unsalted butter melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-½ cups ¼-inch-diced rhubarb
For the topping:
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
- In a medium bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. This is a thick batter.
- Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
- Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous ½ tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.
- Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 20-22 minutes.
- Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.
Notes
More easy muffin recipes:
Sugar and Spice Pumpkin Muffins
Double Chocolate Banana Muffins
Carol Kuzniak says
These muffins look yummy, perfectly done.
This recipe, I will keep
Zomick's says
I'm always looking for new ways to use rhubarb. Voila, a perfect muffin. I made 24 smaller ones instead of the large ones. Worked perfectly. Making them again this weekend. A huge hit. An instant staple in my repertoire. Thank you!
Irene says
Can I use all AP flour?
Trish says
For sure!
Heidi Jewell says
Could I just use all-purpose flour instead of a mix of whole-wheat?
Trish says
Of course! Go for it.
Marg says
These muffins are great. Made a batch yesterday and had to get more Greek yogurt today to make more. I have tons of rhubarb, so I’ve been making pies, cakes and now muffins
Trish says
Rhubarb season has to be my favourite season 🙂
Christina says
Do you think you can use almond flour, instead of the mix of flour?
Trish says
No. Almond flour is completely different. This recipe is not designed for almond flour.
Darlene H says
These look delicious! Could you use frozen rhubarb?
Trish says
Absolutely! Frozen rhubarb works perfectly. Keep it frozen, don't thaw it first.
Ann says
I made these today and they are delicious and will certainly become a favorite! I used zero fat greek joghurt and they still turned out great.
Thank you for sharing this recipe.
Trish says
So glad you enjoyed these! 🙌
Christy says
These are great! My whole family enjoys them! Thank you!
Fiona says
I made these today and used my neighbors rhubarb that I had diced and frozen. They came out great and for once actually tasted of rhubarb. Made some rhubarb cookies the day before and they were nice, but never tasted the rhubarb in them - so I made sure to add lots of rhubarb for the muffins - yummy!!!
Shirley says
Hoping amount of butter can be reduced ( thinking of calories). Can you suggest a reduced amount?
Thanking you.
Trish says
I haven't made them any other way but I often have luck using apple sauce for about half of the butter in a recipe. I can't guarantee results though as I have not tried it myself. If you try it let me know how it works out!
Gina says
If I were to make these using the larger muffin pan 6 count - how long would the bake time be?
Trish says
Hi Kathy! I haven't made muffins in a bigger-sized tin so I can't say for sure. If I was to give it a try, I would watch them carefully, checking after 25 minutes and then every 5 until they were browned on top and a bit springy when you touch the center. The toothpick test is also very reliable.
Lisa says
I used all white flour because I didn't have whole wheat. I also substituted the topping with a strudel made with lemon cake mix and butter. The batter is indeed very thick and had me worried, but they turned out amazing! I wish I could add a photo. They are restaurant quality! You have mastered the rhubarb muffin!