Rhubarb Muffins with Greek Yogurt

Every spring, like clockwork, the first tender stalks of rhubarb appear in our weekly produce box, and it feels like nature’s way of saying, "It’s time to bake." If you’ve ever found yourself wondering what to do with those pretty pink stems, let me share my secret: Rhubarb Muffins with Greek Yogurt—the most delightful way to greet the season.

Now, I don’t mean just any muffin. I’m talking about moist rhubarb muffins with yogurt that are light, fresh, and kissed with a hint of cinnamon sugar on top. These healthy rhubarb muffins are my go-to treat the moment the weather hints at warmth and the rhubarb starts popping up in gardens and markets.

Let me tell you why you’re going to absolutely fall in love with this recipe—just like I did.

The First Time I Baked These Rhubarb Muffins

I remembered seeing a note on a baking blog about muffins with fresh rhubarb and cinnamon, and decided to give it a try. But instead of sour cream, I reached for the Greek yogurt I had in the fridge. Not only did it make the muffins beautifully moist, but it added a lovely tang and made me feel just a little better about grabbing a second one.

That first batch disappeared by the end of the day. The next morning, I baked more.

And just like that, a tradition was born.

Why These Muffins Deserve a Spot in Your Recipe Box

• They’re perfectly moist. The combination of melted butter and 2% Greek yogurt gives the crumb a soft, tender texture that’s never dry.

• They use simple, real ingredients. Nothing fancy or hard to find—just wholesome pantry staples.

• They’re versatile. Swap rhubarb for blackberries, apples, or raspberries if you like!

• They feel special. The cinnamon sugar topping gives them that bakery-style finish that makes them irresistible.

• They’re actually a bit healthier. Thanks to the yogurt, they’re lower in fat than traditional muffins, and they even offer a little protein boost.

In short: these Greek yogurt muffins for spring baking are what I make when I want something sweet that still feels nourishing.

Ingredients You’ll Need

Before you preheat your oven, here’s what you’ll want to gather:

Dry Ingredients:

• 1 cup all-purpose flour

• 1 cup whole wheat flour (adds heartiness!)

• 3/4 cup granulated sugar

• 2 1/2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon kosher salt

Wet Ingredients:

• 1 cup 2% plain Greek yogurt (or use regular sour cream if preferred)

• 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

• 2 large eggs

• 1 teaspoon vanilla extract

Add-ins:

• 1 1/2 cups finely chopped fresh rhubarb

Topping:

• 3 tablespoons sugar + 1/2 teaspoon cinnamon

These pantry-friendly ingredients come together in one big beautiful batter that’s easy to work with—even on a busy weekday morning.

Step-by-Step: How to Make Healthy Rhubarb Muffins

1. Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it.

2. Mix your dry ingredients. In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt.

3. Whisk your wet ingredients. In a separate large bowl, whisk together the Greek yogurt, melted butter, eggs, and vanilla extract until smooth and creamy.

4. Combine wet and dry. Gently fold the dry ingredients into the wet until just combined. Be careful not to overmix—this helps keep the muffins tender.

5. Add the rhubarb. Fold in the chopped rhubarb evenly.

6. Scoop the batter. Divide the batter among your muffin cups. It should mound slightly over the tops.

7. Add the cinnamon sugar topping. Mix the sugar and cinnamon in a small bowl, then sprinkle generously over each muffin. Use your fingers to pat it in slightly for that signature sweet crunch.

8. Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

9. Cool slightly before devouring. Trust me—they’re divine warm.

Tips from My Kitchen

• Want extra moist rhubarb muffins with yogurt? Stick with 2% or full-fat Greek yogurt for the best texture.

• Mini muffins: Bake for 8–10 minutes instead of 20.

• Freezing tip: Let them cool completely, then freeze in a zip-top bag for up to 2 months. Reheat gently in the microwave for a fresh-from-the-oven feel.

• Batch-friendly: Double the recipe and freeze half. You’ll thank yourself later.

Variations to Try

This is such a reliable muffin base that you can easily adapt it with whatever fruit you’ve got:

• Raspberry Rhubarb Muffins: Cut the rhubarb to 3/4 cup and add 3/4 cup fresh raspberries.

• Blackberry Cinnamon Muffins: Skip the rhubarb and fold in chopped blackberries for a juicy twist.

• Apple Cranberry Muffins: Swap in apples and dried cranberries for a cozy fall version.

The options are endless. But honestly? These classic rhubarb muffins topped with cinnamon sugar might always be my favourite.

Why Greek Yogurt Makes These Muffins So Special

If you’ve never tried baking muffins with Greek yogurt, this is your sign. Greek yogurt acts like a lighter version of sour cream—it reacts with the baking soda to add lift, while keeping everything beautifully moist.

It also adds a gentle tang that complements the tart rhubarb and cozy cinnamon. And did I mention the extra protein boost?

For best results, stick with 2% or higher. Fat-free yogurt can make the muffins slightly drier.

So yes, these low fat rhubarb muffin recipe dreams really do come true—without sacrificing any flavour.

How to Store and Serve

These muffins are best enjoyed warm (with coffee, please!). But if you have leftovers:

• Room temp: Store in a covered container for up to 2 days.

• Fridge: Store up to 4 days—but bring to room temp before serving.

• Freezer: Freeze in a single layer in a zip bag for up to 2 months.

To reheat, wrap in a paper towel and microwave for 20–30 seconds.

Pro tip? Split them in half, toast lightly, and slather with a little butter.

Happy baking!