Rhubarb Muffins with Greek Yogurt
These rhubarb muffins with Greek yogurt are light, tender, and packed with fresh tart rhubarb, finished with a crunchy cinnamon sugar topping for a healthier spring bake ready in just 35 minutes.
Equipment
- muffin tin
- mixing bowls
- whisk
- spatula
- measuring cups
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 150 g granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp baking soda
- 0.5 tsp salt
- 240 g Greek yogurt (2%)
- 115 g unsalted butter, melted and cooled
- 2 eggs
- 1 tsp vanilla extract
- 1.5 cups fresh rhubarb, diced
- 3 tbsp granulated sugar (for topping)
- 0.5 tsp ground cinnamon (for topping)
Instructions
- Preheat oven to 400°F (200°C) and prepare a 12-cup muffin tin with liners or grease.
- Whisk together all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, baking soda, and salt.
- In another bowl, whisk Greek yogurt, melted butter, eggs, and vanilla until smooth.
- Add dry ingredients to wet and fold gently until just combined. Do not overmix.
- Fold in diced rhubarb with minimal mixing.
- Divide batter evenly into muffin cups, mounding slightly above the rim.
- Mix sugar and cinnamon for topping and sprinkle over each muffin, pressing lightly.
- Bake for 20–22 minutes until golden and a toothpick comes out clean.
- Cool in pan briefly, then transfer to a rack and serve warm.
Notes
Do not overmix the batter to keep muffins tender. Use 2% Greek yogurt for best texture. Add frozen rhubarb directly without thawing. Measure flour correctly to avoid dense muffins. Do not skip the cinnamon sugar topping for the signature crunchy finish.