Moist & Tangy Rhubarb Muffins with Greek Yogurt
These Moist & Tangy Rhubarb Muffins with Greek Yogurt are tender, lightly sweet, and full of juicy rhubarb pieces. The Greek yogurt adds a lovely tang and keeps the muffins soft and moist for days.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1½ cups all-purpose flour
¾ cup sugar
½ teaspoon baking soda
½ teaspoon salt
1 large egg
½ cup plain Greek yogurt (full-fat or 2%)
⅓ cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together egg, Greek yogurt, oil, and vanilla extract until smooth.
- Pour wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in chopped rhubarb until evenly distributed.
- Divide batter evenly among muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Sprinkle coarse sugar on top before baking for extra crunch.
For added flavor, mix in cinnamon, nutmeg, or white chocolate chips.
Substitute half the flour with whole wheat for a heartier texture.
Greek yogurt keeps the muffins moist—avoid overbaking to retain softness.
Store at room temperature for 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
