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Easy Greek Yogurt Rhubarb Muffins

Author Chews and Brews

Ingredients

Muffins

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Greek yogurt
  • 1/2 cup melted butter
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 2 cups rhubarb, diced (about 1/4-inch pieces)

Topping

  • 3 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 pinch ground ginger (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.

  2. In a large bowl, whisk together the flours, sugar, baking powder, cinnamon, ginger, baking soda, and salt.

  3. In a separate bowl, whisk the Greek yogurt, melted butter, eggs, and vanilla until smooth.

  4. Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix. A slightly lumpy batter = better muffins.

  5. Fold in the rhubarb until evenly distributed.

  6. Divide batter evenly into muffin cups, filling about 3/4 full.

  7. Mix topping ingredients and sprinkle over each muffin.

  8. Bake for 18–22 minutes, or until a toothpick inserted in the centre comes out clean.

  9. Cool slightly… or don’t. These are at their best still warm.

Recipe Notes

Pro Tips 

  • Want your muffins less tart? Toss rhubarb with 1 tbsp sugar and let it sit 15–20 minutes before baking.
  • Want softer muffins? Swap butter for neutral oil.
  • Want bakery tops? Start at 425°F for 5 minutes, then drop to 375°F
  • Greek yogurt keeps muffins moist and tender while adding protein and richness