Thank you for being here. Seriously. If you’re reading this, there’s a good chance you, like me, get a little thrill from pulling a tray of warm, golden muffins out of the oven. There’s something about baking that soothes the soul, especially when it’s a batch of these tender, slightly tart, and beautifully moist Rhubarb Muffins with Greek Yogurt.
They’ve got that rustic, homey feel with a flavor that’s anything but boring. The tang of rhubarb, the creamy richness from Greek yogurt, and a buttery crumb topping? Yes please! These are the kind of muffins that disappear before they cool—and everyone will ask for the recipe.
Want this gem straight to your inbox? Go ahead and subscribe so you never miss a fresh recipe coming out of my kitchen.
What You’ll Love About These Rhubarb Muffins
These muffins are the perfect balance of sweet and tart, soft yet sturdy, with golden tops that puff just right. They’re perfect for spring, summer, or whenever you manage to grab rhubarb at the store or farmer’s market.
You’ll love this recipe because:
- It’s a one-bowl batter (easy clean-up!)
- They’re packed with fresh rhubarb and topped with a crunchy cinnamon streusel
- Greek yogurt adds moisture and a little protein boost
- They freeze beautifully for future snacking or busy mornings
The flavor? Think warm vanilla muffin meets bright, tangy rhubarb. The Greek yogurt gives it an almost cheesecake-like richness, and the top has a hint of crunch from that dreamy streusel.
Why These Muffins Are Worth Making
Besides the obvious (they’re delicious!), these muffins are a smart choice for meal prep, brunches, and gifting. They feel comforting and homemade but are impressive enough for company. Plus, they make use of rhubarb—an ingredient we should all be using more of!
Ingredients You’ll Need
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ⅓ cup melted butter (or neutral oil)
- ½ cup brown sugar
- 1 large egg
- ¾ cup plain Greek yogurt (full-fat or 2%)
- 1 tsp vanilla extract
- 1 ½ cups diced fresh rhubarb
For the streusel topping:
- 2 tbsp butter (cold)
- ¼ cup brown sugar
- ¼ cup flour
- ½ tsp cinnamon
Tools You’ll Need
- Muffin tin
- Paper muffin liners or non-stick spray
- Mixing bowls
- Whisk and rubber spatula
- Pastry cutter or fork (for streusel)
Optional Additions and Substitutions
- Swap Greek yogurt for sour cream if that’s what you have
- Add orange zest or chopped strawberries for extra flavor
- Use white sugar if you’re out of brown (it’ll still work!)
- Add chopped nuts to the streusel for crunch
How to Make Rhubarb Muffins with Greek Yogurt
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In another bowl, whisk melted butter, brown sugar, egg, yogurt, and vanilla until smooth.
- Combine wet and dry: Pour the wet into the dry ingredients and mix gently until just combined (don’t overmix!).
- Fold in rhubarb: Stir in the chopped rhubarb.
- Make the streusel: In a small bowl, mix the streusel ingredients with a fork until crumbly.
- Fill muffin cups: Spoon batter evenly into muffin cups, about ¾ full. Top each with streusel.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool: Let them cool in the pan for 5 minutes, then transfer to a wire rack.
What to Serve with These Muffins
These muffins pair beautifully with:
- A hot cup of coffee or tea
- A yogurt parfait for breakfast
- A drizzle of honey or a smear of butter
- Fresh berries on the side
Tips for Perfect Muffins Every Time
- Don’t overmix the batter—gentle folding keeps them soft and fluffy
- Use fresh rhubarb when possible; frozen works but thaw and drain first
- Don’t skip the streusel—it adds texture and a burst of sweet spice
- Grease the top of your muffin pan if not using liners (helps with over-the-top muffin tops)
Storing Your Muffins
Store these muffins in an airtight container at room temp for up to 3 days, or refrigerate for up to 5. Freeze them individually wrapped for up to 2 months. Reheat in the microwave or toaster oven.
Frequently Asked Questions
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
Can I use another fruit?
Absolutely. Try strawberries, blueberries, or chopped apples—but don’t skip the tangy yogurt for balance.
Why Greek yogurt?
It adds richness and moisture without making the muffins heavy. Plus, protein!
Can I make mini muffins?
Yes! Just reduce the baking time to around 12–14 minutes.
Conclusion
These Rhubarb Muffins with Greek Yogurt are everything you want in a homemade treat—easy, tender, flavorful, and just sweet enough. Whether you’re new to baking or a seasoned muffin queen, this recipe delivers. It’s one of those “just right” bakes that makes any morning feel special.
Still craving rhubarb? Check out:
- Rhubarb Crumble Bars
- Peach and Rhubarb Galette
- Rustic Rhubarb Upside-Down Cake
I’d love to see how your muffins turn out! Leave a review below, and if you snap a pic, share it on Pinterest so we can all drool together.
Nutritional Information (Approx. per muffin)
- Calories: 185
- Protein: 4g
- Carbs: 26g
- Fat: 7g
- Fiber: 1g
- Sugar: 12g
Bake a batch, share the love, and don’t forget to save one for yourself. These muffins are special.
Rhubarb Muffins with Greek Yogurt
Equipment
- 12-cup muffin tin
- Paper muffin liners or non-stick spray
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Pastry cutter or fork
Ingredients
- Muffin Batter:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ⅓ cup melted butter or neutral oil
- ½ cup brown sugar
- 1 large egg
- ¾ cup plain Greek yogurt full-fat or 2%
- 1 tsp vanilla extract
- 1 ½ cups diced fresh rhubarb
- Streusel Topping:
- 2 tbsp cold butter
- ¼ cup brown sugar
- ¼ cup flour
- ½ tsp cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix melted butter, brown sugar, egg, Greek yogurt, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and gently mix until just combined—do not overmix.
- Fold in the chopped rhubarb evenly.
- For the streusel, mix cold butter, brown sugar, flour, and cinnamon with a pastry cutter or fork until crumbly.
- Divide the muffin batter evenly between the 12 muffin cups. Sprinkle streusel topping on each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
