Rhubarb Muffins with Greek Yogurt – Tart, Tender & Wholesome
Soft, tangy muffins bursting with vibrant rhubarb pieces and enriched with creamy Greek yogurt—a morning pick-me-up with a nutritional twist!
🎉 Introduction
Looking for a bakery-quality muffin that balances sweetness and tang? These Rhubarb Muffins with Greek Yogurt are your ideal match. Moist crumb, juicy rhubarb bits, and a touch of yogurt elevate classic muffins into a fresh and wholesome treat. Perfect for breakfast, brunch, or snacking, they bring springtime flavor to any moment. 🌸
Equipment
- Standard 12‑cup muffin tin
- Paper liners (optional) or nonstick spray
- Mixing bowls (large & medium)
- Whisk & spatula
- Measuring cups & spoons
- Knife & cutting board
Ingredients
🥣 Dry
- 2 cups all‑purpose flour
- ¾ cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
🧃 Wet
- 1 cup plain Greek yogurt
- ¼ cup neutral oil canola, vegetable, or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
🍃 Fruit
- 1½ cups fresh rhubarb diced small (about 2–3 stalks)
- Optional: ½ tsp ground cinnamon
Instructions
Step 1: Prep & Preheat
- Preheat the oven to 375°F (190°C).
- Line a muffin tin or lightly spray with nonstick cooking spray.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and optional cinnamon.
Step 3: Combine Wet Ingredients
- In another bowl, whisk Greek yogurt, oil, eggs, and vanilla until smooth.
Step 4: Bring Together & Add Rhubarb
- Gently fold wet ingredients into dry until just combined—don’t overmix.
- Fold in diced rhubarb, ensuring even distribution.
Step 5: Fill Muffin Cups & Bake
- Divide batter evenly into 12 muffin cups.
- Bake 18–22 minutes, or until golden and a toothpick comes out clean.
- Let cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
🥄 Variations
Berry Blend: Add fresh blueberries or strawberries alongside rhubarb Streusel Topping: Mix oats, brown sugar, and butter; sprinkle over before baking Lemon Twist: Add 1 tbsp lemon zest to the batter for bright citrus notes Whole Wheat: Replace half the flour with whole wheat flour for extra fiber Gluten-Free: Use 1:1 gluten-free flour blend 🧊 Storage & Reheating
Room Temp: Store covered for up to 3 days Refrigerator: Keep in airtight container for up to 5 days Freezer: Freeze individually in bags for up to 2 months; thaw or heat as needed Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes ❓ 10 FAQs
Can I use frozen rhubarb?
Yes—thaw and pat dry before using. Can I swap yogurt for sour cream?
Absolutely—use equal amounts. Are these muffins sweet enough?
They’re mildly sweet—perfect balance with rhubarb’s tartness. How do I keep muffins from sticking?
Use liners or grease the tin well. Can I add nuts?
Yes—mix in ½ cup chopped walnuts or pecans. Do I need to pre-cook rhubarb?
No—diced rhubarb bakes through nicely. Can I make mini muffins?
Yes—bake for about 12–15 minutes. Is this batter thick or runny?
It’s medium-thick—dollopable. Can I double the recipe?
Yes—bake in two tins or back-to-back batches. Can I skip vanilla?
It enhances flavor, but you can omit it. 🏁 Conclusion
These Rhubarb Muffins with Greek Yogurt bring fresh, tangy flavor to your table with every bite. Moist, wholesome, and easy to make, they’re the perfect way to enjoy spring produce—or anytime you need a bright, home-baked treat. 🍃🧁💛
Berry Blend: Add fresh blueberries or strawberries alongside rhubarb Streusel Topping: Mix oats, brown sugar, and butter; sprinkle over before baking Lemon Twist: Add 1 tbsp lemon zest to the batter for bright citrus notes Whole Wheat: Replace half the flour with whole wheat flour for extra fiber Gluten-Free: Use 1:1 gluten-free flour blend 🧊 Storage & Reheating
Room Temp: Store covered for up to 3 days Refrigerator: Keep in airtight container for up to 5 days Freezer: Freeze individually in bags for up to 2 months; thaw or heat as needed Reheat: Warm in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes ❓ 10 FAQs
Can I use frozen rhubarb?
Yes—thaw and pat dry before using. Can I swap yogurt for sour cream?
Absolutely—use equal amounts. Are these muffins sweet enough?
They’re mildly sweet—perfect balance with rhubarb’s tartness. How do I keep muffins from sticking?
Use liners or grease the tin well. Can I add nuts?
Yes—mix in ½ cup chopped walnuts or pecans. Do I need to pre-cook rhubarb?
No—diced rhubarb bakes through nicely. Can I make mini muffins?
Yes—bake for about 12–15 minutes. Is this batter thick or runny?
It’s medium-thick—dollopable. Can I double the recipe?
Yes—bake in two tins or back-to-back batches. Can I skip vanilla?
It enhances flavor, but you can omit it. 🏁 Conclusion
These Rhubarb Muffins with Greek Yogurt bring fresh, tangy flavor to your table with every bite. Moist, wholesome, and easy to make, they’re the perfect way to enjoy spring produce—or anytime you need a bright, home-baked treat. 🍃🧁💛