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rhubarb muffin
5 from 1 vote

Easy Greek Yogurt Rhubarb Muffins

Author Chews and Brews



  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup 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
  • 8 Tbsp melted butter
  • 2 eggs beaten
  • 1 tsp vanilla extract
  • 2 cups 1/4-inch-diced rhubarb


  • 3 Tbsp brown sugar
  • 1/2 tsp ground cinnamon


  1. Preheat oven to 400 F and line a muffin tin with paper or foil baking cups.
  2. In a large mixing bowl combine the flours, sugar, baking powder, cinnamon, ginger, baking soda and salt and mix to blend.
  3. In a separate bowl whisk the Greek yogurt, melted butter, beaten eggs and vanilla until smooth.
  4. Add the wet ingredients to the dry with a spatula until the batter comes together. Fold in the diced rhubarb.
  5. Divide batter into the muffin cups until 3/4 full in each cup.
  6. Make the topping by combining the sugar and cinnamon together well and sprinkle about 1/2 tsp of mixture over each muffin.
  7. Bake the muffins until they are golden brown and a toothpick inserted into the centre comes out clean - about 18-22 minutes.
  8. Let muffins cool on a wire rack - or enjoy while they are still warm!