Rhubarb Muffins with Greek Yogurt
These tender muffins combine the bright, tangy flavor of fresh rhubarb with creamy Greek yogurt for exceptional moisture. Topped with a crunchy sugar sprinkle, they offer the perfect balance of sweet and tart in every bite.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt full-fat provides best texture
- 2 large eggs room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh rhubarb diced into 1/4-inch pieces (or frozen, thawed and drained)
- Zest of one lemon optional but recommended
- 2 tablespoons coarse sugar for topping turbinado or demerara work best
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well with cooking spray.
- Combine all dry ingredients in a large bowl – whisk together the flour, sugar, baking powder, baking soda, and salt until well mixed.
- Mix the wet ingredients in a separate medium bowl – thoroughly whisk the Greek yogurt, eggs, oil, and vanilla extract until smooth and no yogurt lumps remain.
- Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula just until combined. The batter should be thick and not completely smooth – overmixing will create tough muffins.
- Gently fold in the diced rhubarb and lemon zest with just a few strokes to distribute evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full for that perfect dome.
- Sprinkle the tops with coarse sugar for a delightful crunch and extra sweetness that balances the tart rhubarb.
- Bake for 18-22 minutes until the tops are golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely – though they’re absolutely divine while still warm!
Notes
- If using frozen rhubarb, thaw completely and pat dry with paper towels to remove excess moisture that could make the muffins soggy.
- The muffin batter should be thick – this helps suspend the rhubarb pieces throughout rather than letting them sink to the bottom.
- These muffins freeze beautifully for up to 3 months. Thaw overnight in the refrigerator or microwave for 20-30 seconds from frozen.
- For a flavor variation, add 1/2 cup chopped strawberries along with the rhubarb for a classic spring combination.
- The lemon zest is technically optional but adds a bright note that enhances the rhubarb’s natural tanginess.