Can I substitute other fruits for rhubarb?

Absolutely! Strawberries, blueberries, or cranberries are great alternatives. Just make sure they’re chopped small for even distribution.

How can I make these muffins gluten-free?

Use a one-to-one gluten-free flour blend in place of all-purpose flour.

Can I use fresh or frozen rhubarb?

Both work wonderfully! If using frozen, do not thaw before mixing it into the batter.

Is it necessary to add cinnamon or nutmeg?

Not at all! They're optional, but they do provide a lovely aromatic note.

7 Secrets for the Best Rhubarb Muffins with Greek Yogurt Recipe!

Name: 7 Secrets for the Best Rhubarb Muffins with Greek Yogurt Recipe!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup whole wheat flour (or use all white flour); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 cup brown sugar, packed; 1/3 cup honey or maple syrup; 2 large eggs; 1 cup plain Greek yogurt; 1/3 cup neutral oil (like canola or avocado); 1 teaspoon vanilla extract; 1 1/2 cups chopped rhubarb (fresh or frozen, thawed and drained); Coarse sugar for topping (optional)

Description

These Rhubarb Muffins with Greek Yogurt are soft, lightly sweet, and bursting with tart rhubarb in every bite. The Greek yogurt keeps them moist and fluffy while adding a touch of protein, making them perfect for a wholesome breakfast or midday snack.

Ingredients

Scale

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour (or use all white flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup brown sugar, packed
1/3 cup honey or maple syrup
2 large eggs
1 cup plain Greek yogurt
1/3 cup neutral oil (like canola or avocado)
1 teaspoon vanilla extract
1 1/2 cups chopped rhubarb (fresh or frozen, thawed and drained)
Coarse sugar for topping (optional)

Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
Mix Wet Ingredients: In another bowl, whisk together eggs, Greek yogurt, oil, honey (or maple syrup), and vanilla until smooth.
Combine: Add wet mixture to the dry ingredients and stir just until combined. Gently fold in chopped rhubarb.
Fill Muffin Cups: Divide batter evenly among prepared muffin cups. Sprinkle with coarse sugar if desired.
Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins freeze well—just wrap individually and store in a zip-top bag for up to 3 months. You can substitute strawberries or apples for part of the rhubarb if desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 9g
Sodium: 160mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 5g
Cholesterol: 35mg

Keywords: rhubarb muffins, greek yogurt muffins, healthy muffin recipe, spring baking, rhubarb breakfast