
If you are craving a soft bakery-style muffin with a tangy twist, these rhubarb muffins with Greek yogurt will be your new favorite. Greek yogurt creates extra tender crumb while sweet and tart rhubarb pieces give every bite a burst of fruity flavor. Cinnamon sugar on top adds the perfect crunchy finish. I return to this recipe again and again whenever rhubarb appears in the spring market.
When my garden exploded with rhubarb one summer, I whipped up a batch of these for breakfast and my family devoured them before lunch. Now they are a regular request every rhubarb season.
Ingredients
- all purpose flour: helps create the ideal muffin texture choose unbleached for softness
- whole wheat flour: gives wholesome flavor and a bit more fiber use freshly ground for best results
- granulated sugar: provides the perfect sweetness choose superfine for easy mixing
- baking powder: ensures the muffins rise and puff beautifully always use fresh for best lift
- ground cinnamon: adds warmth inside and out use a high quality cinnamon for best aroma
- baking soda: gives the batter a little extra lift check that yours is not expired
- kosher salt: helps highlight all the flavors opt for flaky kosher salt for even mixing
- greek yogurt: keeps the muffins tender and adds lovely tang pick plain 2 percent for balance
- unsalted butter: brings rich flavor and moistness make sure to melt and cool it before mixing in
- large eggs: create the structure and keep the crumb soft always use fresh eggs if you can
- pure vanilla extract: infuses each bite with warmth and depth pure extract is worth the splurge
- rhubarb: provides fruity tart bursts through every bite choose firm stalks that are brightly colored
- granulated sugar for the topping: melts for a crisp top use your regular white sugar
- ground cinnamon on top: intensifies the aroma and ensures each muffin has cinnamon crunch
Step-by-Step Instructions
- Prep the pans:
- Line a 12 cup muffin tin with paper or foil cups and preheat your oven to 400 degrees Fahrenheit. This helps prevent sticking and bakes the muffins evenly.
- Mix dry ingredients:
- Whisk together the all purpose flour, whole wheat flour, sugar, baking powder, cinnamon, baking soda, and salt in a medium bowl. Mixing these first ensures even distribution and prevents lumps.
- Mix wet ingredients:
- In a large bowl whisk the Greek yogurt, melted butter, eggs, and vanilla until completely smooth and glossy. Mixing wet ingredients together first means a tender crumb later.
- Combine and fold:
- Tip the dry flour mixture into the wet ingredients and use a spatula to gently stir just until you see no big streaks of flour. Do not overmix or the muffins will turn tough. The batter will be thick.
- Add the rhubarb:
- Fold in the diced rhubarb gently to distribute throughout. Overmixing can make the muffins dense.
- Fill the muffin tin:
- Divide the thick batter evenly among the muffin cups filling each right to the top or just above for a tall muffin top.
- Make the topping:
- Stir together the sugar and cinnamon in a little bowl. Sprinkle a generous amount over each muffin then gently press down with your fingers so it sticks.
- Bake and cool:
- Bake muffins until golden brown and a toothpick comes out clean when inserted in the center. This usually takes about twenty to twenty two minutes. Allow them to cool in the pan for five to ten minutes before moving to a wire rack to finish cooling. Muffins are best warm.

I always look forward to the pop of bright pink rhubarb in each bite. When my daughter learned to bake these with me we created a tradition of dusting the cinnamon sugar topping together and giggling at the little clouds it made in the air.
Storage Tips
Let the muffins cool completely before storing in an airtight container to keep them soft. They stay fresh at room temperature for up to two days. For longer storage place in a resealable bag in the freezer for up to two months. Thaw overnight or pop into the microwave to warm gently.
Ingredient Substitutions
If you do not have rhubarb you can swap in raspberries blackberries or even diced apples for a different flavor. For a dairy free version try a thick plant based yogurt and a vegan margarine instead of butter. You can use all all purpose flour if you do not have whole wheat flour but the flavor will be milder.
Serving Suggestions
Serve these muffins warm for breakfast with a little extra yogurt or a pat of butter. They make a great snack with afternoon tea. If you want to dress them up for dessert drizzle with a simple glaze or a dollop of whipped cream.
Cultural Note
Rhubarb is a classic in many Northern and Eastern European kitchens where its tart flavor shines in baked goods and preserves. In North America it is celebrated as the first fruitlike treat of spring even though it is technically a vegetable. Using it in muffins is a beloved way to capture that fleeting seasonal harvest.
Recipe FAQs
- → How do I prevent the muffins from becoming dense?
Lightly mix the batter until just combined to avoid overworking the flour, which keeps the muffins tender.
- → Can I substitute sour cream for Greek yogurt?
Yes, plain sour cream makes a great alternative and maintains the same creamy texture and moisture.
- → What's the best way to prepare rhubarb for baking?
Wash and dice rhubarb into 1/4-inch pieces to ensure even distribution and tender bits in each muffin.
- → How should I store leftover muffins?
Keep them in an airtight container at room temperature for up to two days, or freeze for longer storage.
- → Is it possible to make these muffins gluten-free?
Use a gluten-free flour blend in place of both the all-purpose and whole-wheat flour for a gluten-free variation.