Published: Jun 28, 2015 · Modified: Mar 12, 2025 by Trish · This post may contain affiliate links · This blog generates income via ads ·

Rhubarb Muffins with Greek Yogurt

Name: Rhubarb Muffins with Greek Yogurt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup all-purpose flour; 1 cup whole-wheat flour; 3/4 cup granulated sugar; 2-1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup 2% plain greek yogurt (or sour cream, light or regular); 8 tablespoons unsalted butter (melted and cooled slightly); 2 large eggs; 1 teaspoon pure vanilla extract; 1-1/2 cups 1/4-inch-diced rhubarb; 3 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon

rhubarb muffins made with greek yogurt and topped with cinnamon sugar fresh from a muffin baking tin

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My go-to muffin recipe! Made with greek yogurt and topped with cinnamon sugar.

Prep Time15

Cook Time20

Total Time35

Servings: muffins

Calories: 226kcal

American

Muffins

A go-to muffin recipe packed full of fresh rhubarb. You will want to save this one for spring, for rhubarb season - Rhubarb Muffins with Greek Yogurt, with a cinnamon sugar topping. Greek yogurt makes for a lighter and slightly lower-fat muffin recipe. But I promise you won't notice. This is a light and fresh muffin. Just in time for spring rhubarb.

Seriously good muffins.

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. But we were craving something sweet. Enter this simple and lightened-up rhubarb muffin recipe. Sweet, packed full of fresh rhubarb, and easy. I have made it no less than 3 times since the first bunch arrived in the bin.

This is now the first recipe I reach for at the beginning of every Spring season.

There is a lot of cinnamon here.

Why use Greek yogurt in baking

Greek yogurt takes the place of sour cream in this recipe and provides very similar benefits -- it adds some lift, by reacting to the baking soda, a little tang, and moisture to help keep the crumb soft and tender.

Using Greek yogurt cuts the fat of this recipe and adds a bit of extra protein. 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 the way to go without sacaficing flavour or texture.

This recipe calls for 2% plain Greek yogurt. You could reduce the fat even more and use 0% Greek yogurt as well, although I prefer the texture of 2%. Fat-free if 0% Greek yogurt results in a slightly less tender and less moist muffin. So I don't recommend it.

For best results choose a Greek yogurt with 2% milk fat or higher. Regular sour cream is a higher-fat product (typically 10-18%).

a tray of rhubarb muffins with icing sugar

How to make Rhubarb Muffins with Green Yogurt

So, quickly, before rhubarb season is all over, here is how you make these yummy muffins.

Preheat ove to 400 degrees.

Prep a muffin tin with paper liner or by with cooking spray.

In medium bowl, mix together dry ingredients: flours, sugars, baking powder and soda, cinnamon and salt.

See this post for tips on how to measure flour for baking cookies, muffins and quick breads. How to measure flour....

In a large mixing bowl, beat together the wet ingredients: greek yogurt, eggs, vanilla and melted butter, until smooth and creamy.

Add dry ingredients to the wet ingredients and fold until just combined. Add in rhubarb. Do not over mix at this point.

TIP - I always add my dry ingredients to my wet ingredients. Which is backwards from every cook book receipe I have ever read. But trust me, it makes no differnce to the end product, certainly with straightfoward muffin recipes like this one and the clean up is so much easier. The dry ingredients slide right of the bowl, so spatula needed. Leaving you with a at least one bowl that just needs a quick and easy wash.

Divide batter between your muffin cups.

Making the cinnamon sugar topping. In a small bowl combin the topping ingredients - 3 tablespoons of white sugar and ½ teaspoon of cinnamon. Sprinkle this on top of each muffin before popping them in the oven to bake.

Bake the muffins for about 20 minutes. The muffins will be slightly golden brown and springing when you lightly press the tops. The sugar will have crysalized creating a slighly crunchy top.

You can also use a toothpick to test the muffins for doneness. Insert a clean and dry toothpick into the center of a muffin, the toothpick should come out clean and dry.

Allow the muffins to cool on a wire rack slightly before serving. These are best served warm.

More muffin recipes!

Storage

These muffins are best served warm, straight out of the oven.

Once completed cooled, they can be stored in a covered container at room temperature for a day or two.

For longer storage, these muffins can be frozen for 2-3 months. Place in a sealed container or large zip-top freezer bag.

To reheat- wrap in a clean paper towl and microwave for 30 seconds at a time, checking for softnesss after each interval. Be careful not to overheat.

Variations

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.
Fresh raspberries skip some of the cinnamon and add some lemon or orange zest.
Apple and cranberries, with the cinnamon.
The batter is thick and will cook up soft and fluffy.

Recipe can also be baked in mini-muffins. Mini muffines take 8-10 minutes to bake at the same temperature as noted in the recipe below. Cooking time will depend on the size of your pan. Mini muffins are perfect for school pot-lucks.

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