Moist & Tangy Rhubarb Muffins with Greek Yogurt

These Moist & Tangy Rhubarb Muffins with Greek Yogurt are my favorite way to enjoy rhubarb season. They’re soft, tender, and perfectly balanced between sweet and tart. The Greek yogurt keeps them moist while adding a gentle tang, and every bite bursts with juicy rhubarb pieces that make these muffins irresistible.

Why You’ll Love This Recipe

I love how simple and satisfying these muffins are to make. The Greek yogurt gives them a bakery-style texture that stays soft for days, and the rhubarb adds a refreshing, tangy contrast to the sweetness. They make a perfect breakfast, snack, or even dessert. I also appreciate that they come together quickly with pantry staples, so I can whip them up whenever I have fresh rhubarb on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I preheat my oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
2. In a large bowl, I whisk together the flour, sugar, baking soda, and salt.
3. In a separate bowl, I whisk the egg, Greek yogurt, oil, and vanilla extract until smooth.
4. I pour the wet ingredients into the dry ingredients and stir gently until just combined—being careful not to overmix.
5. I fold in the chopped rhubarb until evenly distributed.
6. Using a spoon or ice cream scoop, I divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. I bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 12 muffins. The total time is around 35 minutes, including 10 minutes of prep and 20–22 minutes of baking time.

Variations

Sometimes I sprinkle a little coarse sugar on top before baking for a crunchy finish. I also like to add a pinch of cinnamon or nutmeg for warmth. For a heartier version, I replace half of the all-purpose flour with whole wheat flour. When I’m feeling indulgent, I mix in a handful of white chocolate chips or chopped almonds.

Storage/Reheating

I keep the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, I wrap each muffin individually and store them in a freezer-safe bag for up to 2 months. When I want to reheat, I warm them in the microwave for about 15–20 seconds or in a 300°F (150°C) oven for a few minutes until just warmed through.

FAQs

Can I use frozen rhubarb instead of fresh?

Yes, I can use frozen rhubarb, but I make sure to thaw and drain it well, then pat it dry before adding it to the batter.

Why use Greek yogurt instead of regular yogurt?

Greek yogurt adds extra protein and richness, giving the muffins a moist, tender texture without making them heavy.

Can I reduce the sugar?

Yes, I often cut the sugar to ½ cup if my rhubarb isn’t too tart, or leave it as is for a sweeter muffin.

How do I keep my muffins from being too dense?

I mix the batter just until combined—overmixing can make muffins tough.

What kind of oil works best?

I like using vegetable oil for a neutral flavor, but melted coconut oil gives a subtle hint of coconut that pairs nicely with rhubarb.

Can I add fruit besides rhubarb?

Yes, strawberries, raspberries, or blueberries mix beautifully with rhubarb in this recipe.

What can I use instead of Greek yogurt?

Sour cream or plain regular yogurt both work well as substitutes.

Can I make these muffins dairy-free?

Yes, I use a dairy-free yogurt alternative like coconut yogurt and a plant-based milk if needed.

How do I make jumbo-sized muffins?

I fill 6 large muffin cups almost to the top and bake for about 25–28 minutes instead.

Are these muffins good for meal prep?

Definitely. I love baking a batch on Sunday and enjoying them throughout the week for a quick breakfast or snack.

Conclusion

I love how these Moist & Tangy Rhubarb Muffins with Greek Yogurt bring out the best in seasonal rhubarb. The Greek yogurt keeps them soft and flavorful, while the rhubarb’s natural tartness adds a refreshing balance. Whether I’m baking for family or just treating myself, these muffins are always a bright, delicious way to start the day.

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