Moist Rhubarb Muffins with Greek Yogurt

Moist Rhubarb Muffins with Greek Yogurt make the kitchen smell like simple, warm comfort. These muffins are soft, slightly tangy, and easy to pull together on a busy morning or a cozy afternoon. If you want a quick treat that feels like home, this recipe fits the bill. If you enjoy baking with yogurt, you might also like our apple yogurt pancakes for another family-friendly breakfast idea.

Why Make This Recipe

• Quick & Easy: mix in one bowl and bake in under 30 minutes.
• Family Favorite: soft crumbs and bright rhubarb bits please kids and grown-ups alike.
• Budget-Friendly: rhubarb is often cheap in season and stretches well.
• Comforting and nostalgic: the warm smell of baked fruit and cinnamon brings a cozy, home-baked feeling.

This recipe stands out because Greek yogurt keeps the muffins tender and moist without needing heavy cream. The small tart rhubarb pieces balance the sweet batter, giving each bite a fresh zing. These muffins make you slow down for a moment — steaming tops, soft crumb, and a hint of lemon that wakes the senses.

Ingredients

• For the batter:
• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 2 large eggs, room temperature
• 1 cup (240 g) plain Greek yogurt (full-fat for best texture)
• 1/2 cup (120 ml) vegetable oil or melted unsalted butter (cooled)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice or 1 teaspoon lemon zest (brightens the rhubarb)
• 1 1/2 cups (about 200 g) chopped fresh rhubarb (small pieces so they cook through)
• Optional streusel topping:
• 1/3 cup brown sugar
• 1/2 cup all-purpose flour
• 3 tablespoons cold unsalted butter, cut into small cubes
• Pinch of salt

Note: If you want another simple yogurt-based snack idea, try this Frozen Peanut Butter Chocolate Greek Yogurt Bark for a sweet treat.

How to Make Moist Rhubarb Muffins with Greek Yogurt:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. (Preheating ensures even rise.)
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. (Dry ingredients mixed evenly give consistent texture.)
3. In another bowl, beat the eggs lightly, then stir in the Greek yogurt, oil (or melted butter), vanilla, and lemon juice/zest until smooth. (Yogurt adds tang and moisture.)
4. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. Do not overmix — a few small lumps are fine. (Overmixing makes muffins tough.)
5. Gently fold in the chopped rhubarb so the pieces spread evenly. (Small pieces cook through and give pretty pink streaks.)
6. If using streusel, mix brown sugar, flour, and cold butter with your fingers until crumbly. Spoon the batter into muffin cups about 3/4 full, then sprinkle streusel on top.
7. Bake for 18–22 minutes, or until a toothpick inserted into a muffin center comes out with a few moist crumbs. The tops should be golden and fragrant. (Look for a light spring when pressed.)
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm for the best texture and aroma.

How to Serve Moist Rhubarb Muffins with Greek Yogurt:

• Serve warm with a pat of butter or a light smear of cream cheese so the muffin melts slightly in your mouth.
• Pair with a hot mug of coffee or a milky tea for a cozy breakfast.
• For a brunch plate, add fresh berries and a small bowl of yogurt for dipping or extra creaminess.

How to Store Moist Rhubarb Muffins with Greek Yogurt:

• Room temperature: Keep muffins in an airtight container for up to 2 days. They stay soft but best eaten quickly.
• Refrigerator: Store in an airtight container for 3–4 days to keep the yogurt fresh. Bring to room temp or warm before serving.
• Freezer: Wrap muffins individually and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a 325°F (160°C) oven for 8–10 minutes.
• Reheating tip: Microwave for 12–20 seconds or toast in the oven to refresh the crust and warm the center.

Tips to Make Moist Rhubarb Muffins with Greek Yogurt:

• Chop rhubarb small so it cooks evenly and doesn’t weigh down muffins.
• Use full-fat Greek yogurt for richer, moister muffins.
• Don’t overmix the batter — stir just until combined.
• If rhubarb is very tart, add a tablespoon more sugar to the batter.
• Let muffins cool a few minutes before removing from the tin to avoid tearing the bottoms.

Variation

• Gluten-free: Swap to a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
• Fruit mix: Add diced strawberries with the rhubarb for a classic strawberry-rhubarb flavor, or fold in a handful of blueberries for a milder tartness.

FAQs

Can I use frozen rhubarb?

Yes. Thaw and drain excess liquid, then pat dry before folding into the batter. Frozen rhubarb may add more moisture, so check baking time and avoid extra liquid elsewhere.

Can I replace Greek yogurt with sour cream or regular yogurt?

You can swap sour cream 1:1. Regular yogurt is okay but Greek yogurt (thicker) gives better texture. If using thin yogurt, reduce added milk or liquid.

Why are my muffins dense?

Overmixing the batter or using too much liquid can cause density. Measure flour correctly (spoon and level), mix just until combined, and check your baking powder’s freshness.

Can I make these dairy-free?

Yes — use a dairy-free yogurt (thick coconut yogurt works) and a neutral oil in place of butter. Texture will be slightly different but still moist.

Conclusion

These Moist Rhubarb Muffins with Greek Yogurt are a simple way to bring warmth and bright fruit flavor to your table. They bake up tender, with a soft crumb and a gentle tartness that wakes the senses — perfect for slow weekend mornings or a quick after-school snack. I hope this recipe becomes one of your go-to comfort bakes; please leave a comment and a star rating if you try it. Share the love on Pinterest or Facebook so friends can enjoy the smell and warmth of fresh muffins too. If you want another take or an inspiration photo, check this Rhubarb Muffins with Greek Yogurt | The In Fine Balance Food Blog. What twist did you try? Let us know below!

Moist Rhubarb Muffins with Greek Yogurt

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• Author: chef-ava
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These muffins are soft, slightly tangy, and easy to pull together on a busy morning or a cozy afternoon, making your kitchen smell like simple, warm comfort.

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Ingredients

Scale 1x2x3x

• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 2 large eggs, room temperature
• 1 cup (240 g) plain Greek yogurt (full-fat for best texture)
• 1/2 cup (120 ml) vegetable oil or melted unsalted butter (cooled)
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice or 1 teaspoon lemon zest
• 1 1/2 cups (about 200 g) chopped fresh rhubarb
• 1/3 cup brown sugar (optional streusel topping)
• 1/2 cup all-purpose flour (optional streusel topping)
• 3 tablespoons cold unsalted butter (optional streusel topping)
• Pinch of salt (optional streusel topping)

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Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs lightly, then stir in the Greek yogurt, oil (or melted butter), vanilla, and lemon juice/zest until smooth.
4. Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. Do not overmix.
5. Gently fold in the chopped rhubarb.
6. If using streusel, mix brown sugar, flour, and cold butter until crumbly. Spoon the batter into muffin cups about 3/4 full, then sprinkle streusel on top.
7. Bake for 18–22 minutes, or until a toothpick inserted into a muffin center comes out with a few moist crumbs.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Serve warm with butter or cream cheese. Store in an airtight container; lasts 2 days at room temperature, 3-4 days in the refrigerator.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 9g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg