Moist Rhubarb Muffins with Greek Yogurt in 30 Minutes

Oh, rhubarb muffins – they take me right back to my grandma’s kitchen every time! She had this wild rhubarb patch that would take over half her garden each spring, and we’d bake these tender, tangy muffins together. The secret? Greek yogurt. It gives them this incredible moistness that keeps you coming back for “just one more.” I’ve tweaked her recipe over the years (okay, maybe messed it up a few times first), but these rhubarb muffins with Greek yogurt are now my go-to when I want that perfect balance of sweet and tart in a portable breakfast treat.

Why You’ll Love These Rhubarb Muffins with Greek Yogurt

Trust me, these aren’t your average muffins. Here’s why they’ll become your new obsession:

• Unbelievably moist – The Greek yogurt works magic, keeping every bite tender even days later (if they last that long!)
• Perfect tangy-sweet balance – Rhubarb’s natural tartness plays beautifully with just enough sugar to make you smile
• Quick & easy – You’re 30 minutes away from warm muffins, no fancy equipment needed
• Breakfast hero – Packed with protein from the yogurt, they’ll actually keep you full till lunch

I make these rhubarb muffins with Greek yogurt every spring when the first stalks appear, but honestly? They’re good enough to enjoy year-round.

Ingredients for Rhubarb Muffins with Greek Yogurt

Gathering the right ingredients is half the battle with baking – and I’ve learned the hard way that quality matters! Here’s exactly what you’ll need for these perfect rhubarb muffins with Greek yogurt:

Dry Ingredients

• 1 1/2 cups all-purpose flour – Spoon and level it, don’t scoop!
• 1/2 cup granulated sugar – Just enough to balance the rhubarb’s tartness
• 1 1/2 tsp baking powder – Make sure it’s fresh for good rise
• 1/2 tsp baking soda – Our Greek yogurt needs this partner
• 1/4 tsp salt – Just a pinch to make flavors pop

Wet Ingredients

• 1/2 cup full-fat Greek yogurt – The thicker the better (I use Fage 5%)
• 1/4 cup milk – Any kind works, but whole milk makes them extra rich
• 1/4 cup vegetable oil – Or melted coconut oil if you’re feeling fancy
• 1 large egg, room temperature – Takes about 30 minutes out of the fridge
• 1 tsp vanilla extract – The good stuff, not imitation

The Star Ingredient

• 1 cup chopped rhubarb (fresh or thawed frozen) – About 2 medium stalks, cut into 1/4″ pieces

Pro tip from my many kitchen experiments: If your rhubarb is super tart (like early spring stalks), keep an extra tablespoon of sugar handy to toss with the chopped pieces before folding them in. Your taste buds will thank you!

How to Make Rhubarb Muffins with Greek Yogurt

Okay, let’s get baking! I’ve made these rhubarb muffins with Greek yogurt so many times I could probably do it in my sleep – but don’t worry, I’ll walk you through each step carefully. The key is keeping things simple and not overworking the batter. Ready? Preheat that oven and let’s go!

Step 1: Mix Dry Ingredients

First things first – grab your biggest mixing bowl (I always use my grandma’s old yellow one for good luck). Whisk together the flour, sugar, baking powder, baking soda, and salt until they’re completely combined. You’ll know it’s ready when you see no more little baking powder lumps. This is where the magic starts – these dry ingredients will give our rhubarb muffins with Greek yogurt their perfect rise and texture.

Step 2: Combine Wet Ingredients

Now for the good stuff! In a separate bowl (or I sometimes use a 2-cup measuring cup), whisk together the Greek yogurt, milk, oil, egg, and vanilla until smooth. Don’t freak out if it looks a bit lumpy at first – just keep whisking and it’ll come together. Pro tip: If your yogurt is super thick, warm the milk slightly to help everything blend easier. This creamy mixture is what makes our muffins so incredibly moist.

Step 3: Bake to Perfection

Here’s where it all comes together! Pour the wet ingredients into the dry ingredients and stir gently – I mean it, just until the flour disappears. A few lumps are totally fine! Then fold in the chopped rhubarb with a spatula (be gentle so you don’t smash those beautiful pink pieces). Divide the batter evenly among your lined muffin cups – I use an ice cream scoop for perfect portions. Bake at 375°F for 18-20 minutes until golden and a toothpick comes out clean. Your kitchen will smell like heaven!

Let them cool for just 5 minutes in the pan (the hardest wait of your life, I know), then transfer to a wire rack. Try to resist eating one immediately – but if you can’t, I won’t judge. That first warm bite of rhubarb muffins with Greek yogurt is pure bliss!

Tips for the Best Rhubarb Muffins with Greek Yogurt

After burning my fair share of muffins (and learning from every mistake), here are my can’t-miss tips for perfect rhubarb muffins with Greek yogurt every time:

• Drain that rhubarb! If using frozen, thaw it first and squeeze out excess liquid with paper towels. Wet rhubarb = soggy muffins.
• Mix with a light hand – Overmixing makes tough muffins. Stop stirring the second the flour disappears.
• Paper liners are your friend – They prevent sticking and make cleanup a breeze (plus they look cute!).
• Check early – Ovens vary – start checking at 16 minutes. The tops should spring back when lightly pressed.
• Cool completely before storing – Trapped steam makes them mushy. I know it’s hard to wait!

Follow these simple tricks, and your rhubarb muffins with Greek yogurt will turn out bakery-perfect. Promise!

Ingredient Substitutions & Variations

Listen, I know we don’t always have exactly what a recipe calls for – my pantry surprises me too! Here are my tried-and-true swaps for these rhubarb muffins with Greek yogurt that still deliver amazing results:

When You’re Out of Greek Yogurt

• Sour cream – Equal amount works beautifully, just expect a slightly richer taste
• Buttermilk – Use 1/2 cup buttermilk and skip the regular milk (adds wonderful tang)
• Regular yogurt – Strain it through cheesecloth for 30 minutes first to thicken

Rhubarb Alternatives

• Strawberries – Use 1 cup diced fresh berries (frozen will make batter too wet)
• Peaches + cinnamon – 1 cup diced peaches with 1/2 tsp cinnamon is heavenly
• Apples – Try 1 cup grated tart apples (like Granny Smith) for autumn vibes

Fun Twists to Try

• Lemon zest – Add 1 tbsp to the wet ingredients for bright flavor
• Crumb topping – Mix 1/4 cup flour, 2 tbsp brown sugar, 1 tbsp butter, pinch cinnamon – sprinkle before baking
• Almond extract – Replace vanilla with 1/2 tsp almond extract for depth

My favorite variation? Swapping half the rhubarb for raspberries – the tart-sweet combo is unreal! Just remember: The more juicy your add-ins, the more you might need to adjust baking time by a minute or two.

Storing and Reheating Rhubarb Muffins

Now, I know the idea of having leftover rhubarb muffins with Greek yogurt might seem impossible (they disappear fast in my house!), but if you somehow end up with extras, here’s how to keep them tasting fresh:

Room Temperature Storage

Pop those beauties into an airtight container once they’re completely cool – I’m talking no warmth left at all. They’ll stay perfect for about 3 days this way. My grandma always used her old cookie tin with the tight-fitting lid, and I swear it made them taste even better the next day!

Freezing for Later

For longer storage (up to 1 month), wrap each muffin individually in plastic wrap, then tuck them into a freezer bag. Pro tip: Write the date on the bag with a Sharpie – future you will appreciate it when you’re digging through the freezer at 6am!

Reheating Like a Pro

When that muffin craving hits, here’s how to bring them back to life:

• Microwave magic – 10 seconds is all you need! Any longer and they’ll get tough.
• Oven refresh – For a crowd, wrap muffins in foil and warm at 300°F for 5-8 minutes.
• Toaster oven – My secret weapon! 3 minutes at 325°F gives them a slightly crisp edge.

One last tip from my many muffin experiments: If you froze them, let them thaw at room temperature for about an hour before reheating. That way you won’t end up with a cold center and lava-hot edges – not that I’d know anything about that from personal experience… *cough*

Nutritional Information

Okay, let’s talk numbers – but don’t stress! These rhubarb muffins with Greek yogurt are actually pretty reasonable as treats go. Just remember, these are estimates based on my exact ingredients (your favorite brand of yogurt or flour might change things slightly). Here’s the breakdown per muffin:

• Calories: About 180
• Fat: 7g (mostly from the good stuff – Greek yogurt and oil)
• Carbs: 25g (with just 10g coming from sugar)
• Protein: 4g (thank you, Greek yogurt!)
• Fiber: 1g (rhubarb brings a little something extra)

Now, if you’re like me and sometimes add that crumb topping I mentioned earlier (no judgment!), just tack on about 30 extra calories per muffin. But honestly? Life’s too short not to enjoy your muffins exactly how you like them!

Common Questions About Rhubarb Muffins with Greek Yogurt

Got more questions? Drop them in the comments – I love helping troubleshoot baking adventures! Every question helps me make these rhubarb muffins with Greek yogurt even better for everyone.

Alright, my fellow rhubarb lovers – it’s your turn now! Whip up a batch of these rhubarb muffins with Greek yogurt and let me know how they turn out. Did you add any fun twists? Maybe a sprinkle of cinnamon sugar on top or a handful of walnuts? I want to hear all about your baking adventures in the comments below. And hey, if you snap a photo of your gorgeous muffins, tag me on Instagram – nothing makes me happier than seeing your kitchen creations! Now go grab that mixing bowl and let the muffin magic begin. Happy baking!

Print