Moist Rhubarb Muffins with Greek Yogurt

Moist Rhubarb Muffins with Greek Yogurt are my favorite way to welcome spring baking. Tart chunks of rhubarb are folded into a soft, fluffy batter that’s naturally tangy and perfectly balanced with a hint of sweetness. The Greek yogurt adds richness and moisture, making these muffins tender and satisfying with every bite.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of tart and sweet. The Greek yogurt keeps the texture light but moist, and the rhubarb gives it that refreshing zing that cuts through the richness. These muffins are simple, wholesome, and a great way to use up fresh rhubarb when it’s in season—or frozen rhubarb any time of year.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen rhubarb, chopped

• Greek yogurt (plain, full-fat or low-fat)

• Eggs

• Brown sugar or coconut sugar

• Honey or maple syrup (optional for added sweetness)

• All-purpose flour or whole wheat flour

• Baking powder

• Baking soda

• Cinnamon

• Salt

• Vanilla extract

• Neutral oil (like canola or melted coconut oil)

directions

1. I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a large bowl, I whisk together the eggs, Greek yogurt, oil, brown sugar, honey, and vanilla until smooth.

3. In another bowl, I combine the flour, baking powder, baking soda, cinnamon, and salt.

4. I add the dry ingredients to the wet ingredients and stir just until combined. Then, I fold in the chopped rhubarb gently.

5. I divide the batter evenly among the muffin cups, filling each about ¾ full.

6. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling.

Servings and timing

This recipe makes about 12 muffins. It takes around 10 minutes to prep and 20 minutes to bake, so I usually have them ready in just 30 minutes.

Variations

Sometimes I sprinkle a little cinnamon sugar or chopped nuts on top before baking for a sweet crunch. I’ve also mixed in chopped strawberries or apples with the rhubarb for more variety. If I want a gluten-free option, I use a 1:1 gluten-free flour blend.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They also freeze well—I wrap them individually and store in a freezer bag for up to 2 months. To reheat, I microwave a muffin for about 20 seconds or warm in the oven at 300°F for 5–7 minutes.

FAQs

Can I use frozen rhubarb?

Yes, I use frozen rhubarb all the time. I don’t thaw it—just toss it in the batter frozen and adjust the bake time slightly if needed.

Is Greek yogurt necessary?

Greek yogurt adds moisture and protein, but I’ve used sour cream or a plant-based yogurt as substitutes and they work just as well.

How do I prevent soggy muffins?

I chop the rhubarb into small pieces and pat it dry if it’s extra juicy. I also avoid overmixing the batter to keep the crumb light.

Can I make these muffins sweeter?

Yes, I add a few more tablespoons of honey or sugar if I want a sweeter muffin, especially if my rhubarb is very tart.

Are these muffins healthy?

They’re made with Greek yogurt, whole grains if I choose, and natural sweeteners—so I consider them a wholesome treat I feel good about enjoying any time.

Conclusion

Moist Rhubarb Muffins with Greek Yogurt are a fresh and flavorful way to enjoy the bright, tangy taste of rhubarb. I love how easy they are to make and how beautifully they balance sweetness and tartness. Whether I’m baking them for breakfast, snacks, or the freezer, they always bring a little burst of spring to my kitchen.