If you’re looking for a muffin that’s tender, flavorful, and just the right amount of tangy, these Rhubarb Muffins with Greek Yogurt are a must-try. Perfect for spring and early summer when rhubarb is in season, these muffins combine the bold, tart flavor of fresh rhubarb with the creamy richness of Greek yogurt to create a moist, bakery-style treat you can whip up right at home.

Whether you’re a longtime rhubarb fan or new to baking with this colorful vegetable, this easy recipe will become your new go-to. With a soft crumb, subtle sweetness, and just the right amount of zing, these muffins are perfect for breakfast, brunch, or an afternoon snack.

What Makes Rhubarb Muffins with Greek Yogurt So Special?

Rhubarb muffins are already delicious in their own right, but adding Greek yogurt brings them to a whole new level. Greek yogurt not only enhances the moisture content of the muffins but also adds a subtle tang that complements rhubarb beautifully. It’s a secret ingredient that elevates both the texture and the flavor.

While some rhubarb muffin recipes rely heavily on sugar to balance the tartness, this recipe uses the natural creaminess of yogurt to mellow out the rhubarb while keeping the muffins light and satisfying.

These muffins strike the perfect balance: they’re not overly sweet, yet they’re packed with flavor and have a delightful crumb that holds up well for several days.

Why You’ll Love This Rhubarb Muffin Recipe

There are so many reasons to love this recipe:

Moist and fluffy texture thanks to the Greek yogurt
Healthier than typical muffins, with less oil and added protein from yogurt
Simple to make using basic pantry and fridge staples
Perfect for using up seasonal rhubarb in a creative way
Freezer-friendly and great for make-ahead breakfasts
Kid-approved—a great way to sneak in a veggie that tastes like fruit!

Plus, they’re easy to customize with add-ins like spices, nuts, or even chocolate chips if you’re feeling indulgent.

Ingredients for Rhubarb Muffins with Greek Yogurt

Here’s everything you’ll need to make a batch of about 12 muffins:

1½ cups all-purpose flour
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup plain Greek yogurt (preferably full-fat or 2%)
⅓ cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb

Ingredient Notes:

Greek yogurt: Adds moisture, protein, and a subtle tang. Avoid non-fat versions for best results.
Rhubarb: Fresh is ideal, but you can also use frozen with a few adjustments (see below).
Sugar: Adjust to taste depending on how tart your rhubarb is.
Flour: Stick to all-purpose, or swap in 50% whole wheat flour for a wholesome twist.

Recommended Kitchen Tools and Baking Equipment

To make this recipe effortlessly, gather the following tools:

Muffin tin (12-cup standard size)
Paper muffin liners or non-stick spray
Two mixing bowls (wet and dry ingredients)
Measuring cups and spoons
Spatula or wooden spoon
Whisk
Cooling rack

No electric mixer is needed—this is a classic hand-mix recipe!

Step-by-Step Instructions to Make Rhubarb Muffins

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with liners or lightly grease with oil or butter.
Mix dry ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Stir to combine and set aside.
Whisk wet ingredients: In a medium bowl, whisk together the egg, Greek yogurt, oil, and vanilla extract until smooth.
Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined—do not overmix.
Fold in rhubarb: Gently fold the chopped rhubarb into the batter, ensuring it’s evenly distributed.
Portion the batter: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Place in the oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Enjoy warm with a pat of butter or cool for a grab-and-go breakfast!

Baking Tips for Perfect Rhubarb Muffins Every Time

Don’t overmix: Stir just until the flour disappears—overmixing can lead to dense muffins.
Use room temperature ingredients: This helps everything mix evenly and improves rise.
Chop rhubarb small: Small pieces ensure the fruit cooks through and distributes flavor evenly.
Taste your rhubarb: Some varieties are more tart than others. If it’s extra sour, you may want to add an extra tablespoon of sugar.

Common Mistakes to Avoid When Baking Muffins

Overbaking: Check your muffins a couple minutes early. Overbaking leads to dry texture.
Using low-fat yogurt: Full-fat or 2% Greek yogurt works best for moisture and flavor.
Skipping muffin liners: Muffins can stick to the pan without them, especially with fruit inside.
Filling cups too full: This can cause overflow. Fill about ¾ full for a nice muffin dome.

Rhubarb Substitutions and Ingredient Swaps

Don’t have rhubarb or want to mix things up? Here are some great alternatives:

Strawberries: Combine with rhubarb or replace it entirely for a sweeter flavor.
Apples: Peeled and chopped apples pair well with the tangy yogurt base.
Chopped peaches or nectarines: Add a summer twist to this muffin recipe.

For dietary adjustments:

Dairy-free: Use a thick plant-based yogurt like coconut or soy yogurt.
Gluten-free: Substitute a 1:1 gluten-free flour blend.
Lower sugar: Reduce sugar by 2–3 tablespoons or use coconut sugar.

Flavor Variations to Try in Rhubarb Muffins

Want to add some personality to your muffins? Try these ideas:

Spiced Muffins: Add ½ teaspoon of cinnamon or cardamom for warmth.
Citrus Zest: Add 1 teaspoon of orange or lemon zest for brightness.
Nuts or Seeds: Fold in chopped walnuts, pecans, or sunflower seeds for crunch.
Coconut: Add ¼ cup shredded unsweetened coconut for tropical flair.

These variations keep the muffins fresh and exciting every time you bake them.

Serving Suggestions for Rhubarb Muffins

These muffins are so versatile! Here’s how to serve them:

For breakfast: Serve warm with butter, peanut butter, or a drizzle of honey.
At brunch: Pair with eggs, fresh fruit, and coffee or tea.
As a snack: Enjoy with a cold glass of milk or a smoothie.
For dessert: Serve with a dollop of whipped cream or Greek yogurt on the side.

They also travel well—perfect for lunchboxes, road trips, or picnics.

How to Store and Freeze Rhubarb Muffins Properly

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: For longer freshness, refrigerate for up to 5 days.

Freezer:

Cool muffins completely.
Wrap individually or store in a freezer-safe bag.
Freeze for up to 3 months.
Thaw overnight in the fridge or reheat in the microwave for 15–20 seconds.

Freezing makes them perfect for meal prep and batch baking!

Can I Use Frozen Rhubarb in This Muffin Recipe?

Yes, you absolutely can. Just follow these tips:

Do not thaw: Use frozen rhubarb directly from the freezer.
Toss in flour: Coat frozen rhubarb lightly in flour to help absorb extra moisture.
Bake a bit longer: Add 1–2 minutes to baking time if needed.

Frozen rhubarb makes this recipe accessible year-round, not just during spring.

Healthy Breakfast or Sweet Snack? Why Not Both!

Thanks to the protein-rich Greek yogurt, minimal oil, and use of fruit, these muffins strike a balance between indulgent and nourishing. They work just as well for a satisfying breakfast on the go as they do for a sweet afternoon pick-me-up.

They’re also great for kids and picky eaters who may not otherwise try rhubarb!

Frequently Asked Questions About Rhubarb Muffins

Can I make these muffins vegan?
Yes—use plant-based yogurt, a flax egg (1 tbsp ground flax + 3 tbsp water), and non-dairy milk.

Do I need to peel rhubarb?
Nope! Just trim the ends and wash thoroughly before chopping.

Why are my muffins dense?
Overmixing or using cold ingredients can cause dense muffins. Mix gently and use room temp ingredients.

How long will these muffins last?
At room temp, 2–3 days. Refrigerated, 5 days. Frozen, up to 3 months.

Final Thoughts on These Rhubarb Muffins with Greek Yogurt

Light, moist, and bursting with tangy rhubarb flavor, these Rhubarb Muffins with Greek Yogurt are everything you want in a homemade muffin. They’re easy to make, adaptable to your preferences, and perfect for making the most of fresh rhubarb during the season—or using frozen when it’s not.

If you’re ready for a wholesome, bakery-style treat that’s as comforting as it is flavorful, this is the recipe to try. Once you taste the rich texture and perfectly balanced sweetness, these muffins are bound to become a regular in your baking rotation.

So go ahead—grab some rhubarb and yogurt and start baking!