Rhubarb Muffins with Greek Yogurt
These Rhubarb Muffins with Greek Yogurt are soft, tangy, and topped with a buttery cinnamon streusel. Easy to make in one bowl, they’re perfect for breakfast, snacks, or freezing for later
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.
Notes
Fresh rhubarb is best, but if using frozen, thaw and drain excess liquid.
Greek yogurt can be substituted with sour cream for similar texture and flavor.
Add orange zest, chopped strawberries, or nuts for extra variation.
Store muffins at room temperature for 3 days, in the fridge for 5 days, or freeze for up to 2 months.