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My go-to muffin recipe. Make this with frozen rhubarb to have a little spring all year round.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 12 muffins
Calories: 227kcal
American
Muffins
A go-to muffin recipe packed full of fresh rhubarb. You will want to save this one for rhubarb season - Rhubarb Muffins with Greek Yogurt.
Our weekly local fresh produce delivery started a few weeks ago and we have rhubarb! A small part of me wanted to hoard it all away until I had enough to make a batch of jam or something. Then I discovered this recipe for rhubarb muffins and I have made it no less than 3 times since the first bunch arrived in the bin.
Seriously good muffins.
This is a reliable and basic muffin recipe. You could easily sub in whatever fresh fruit you had on hand - blackberries would be awesome with all of the cinnamon. There is a lot of cinnamon here.
The batter is thick and will cook up soft and fluffy.
Why use Greek yogurt in baking
Here I used 2% fat Greek yogurt and it was fabulous. Typically I would use sour cream in this type of recipe. But I had Greek yogurt sitting in the fridge so gave that a try.
Using greek yogurt cuts the fat of the recipe significantly. I've tried both - with yogurt and with sour cream and the muffins are lovely either way. But if you prefer a lighter, lower-fat muffin, Greek yogurt is a great option.
For best results choose a whole milk Greek yogurt with 2% milk fat or higher. Regular sour cream is a higher fat product (typically 10-18%). And while whole milk Greek yogurt does not have the same fat content as sour cream, you will get similar results as with using sour cream.
I would not recommend 0% Greek yogurt in this recipe. You will find the end result dry and not as tender.
I also made a batch of mini muffins for my daughter's school pot luck. Minis take 8-10 minutes to bake at the same temperature -- but you will have to check as they bake so you don't over (or under) cook them. Cooking time will depend on the size of your pan.
The original recipe came from Fine Cooking
So, quickly, before rhubarb season is all over, here is how you make these yummy muffins.
📖 Recipe
3.75 from 456 votes
Rhubarb Muffins with Greek Yogurt
My go-to muffin recipe. Make this with frozen rhubarb to have a little spring all year round.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 12 muffins
Calories: 227kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¾ cup granulated sugar
- 2-½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup 2% greek yogurt or sour cream, light or regular
- 8 tablespoons unsalted butter melted and cooled slightly
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-½ cups ¼-inch-diced rhubarb
For the topping:
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
Preheat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
In a medium bowl, whisk together the greek yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the diced rhubarb. This is a thick batter.
Evenly divide the batter among the muffin cups. The batter should mound a bit higher than the tops of the cups.
Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous ½ tsp. of the cinnamon-sugar mixture over each muffin. Use your fingers to gently pat the topping into the tops of the muffins.
Bake the muffins until they’re golden brown and a tooth pick comes inserted into the centre of the muffin comes out clean, about 20-22 minutes.
Let muffins cool in the pan for 5-10 minutes before moving them out of the pan to cool on a wire rack. Best served warm.
Notes
Make-ahead - best eaten the day of, or the day after baking, Freeze for longer storage.
You can make mini muffins with this recipe, bake 8-10 minutes.
This is an awesome muffin base - great with your favorite fruit. Add raspberries, blackberries or chopped apples instead of rhubarb
Calories: 227kcal (11%) Carbohydrates: 32g (11%) Protein: 5g (10%) Fat: 9g (14%) Saturated Fat: 5g (31%) Cholesterol: 48mg (16%) Sodium: 163mg (7%) Potassium: 106mg (3%) Fiber: 2g (8%) Sugar: 16g (18%) Vitamin A: 289IU (6%) Vitamin C: 1mg (1%) Calcium: 54mg (5%) Iron: 1mg (6%)
Trish | The In Fine Balance Food Blog
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Reader Interactions
Comments
Carol Kuzniak says
These muffins look yummy, perfectly done.
This recipe, I will keepReply
Dawn says
I was really hopeing you add some gluten and egg free recipes. 😏
Zomick's says
I'm always looking for new ways to use rhubarb. Voila, a perfect muffin. I made 24 smaller ones instead of the large ones. Worked perfectly. Making them again this weekend. A huge hit. An instant staple in my repertoire. Thank you!Reply
Irene says
Can I use all AP flour?
Trish says
For sure!
Heidi Jewell says
Could I just use all-purpose flour instead of a mix of whole-wheat?
Reply
Trish says
Of course! Go for it.
Jill says
Can I use gluten free flour? Would I have to change anything else if I did use gluten free flour? Looks delicious
Marg says
These muffins are great. Made a batch yesterday and had to get more Greek yogurt today to make more. I have tons of rhubarb, so I’ve been making pies, cakes and now muffins
Reply
Trish says
Rhubarb season has to be my favourite season 🙂
Christina says
Do you think you can use almond flour, instead of the mix of flour?
Reply
Trish says
No. Almond flour is completely different. This recipe is not designed for almond flour.
Darlene H says
These look delicious! Could you use frozen rhubarb?
Reply
Trish says
Absolutely! Frozen rhubarb works perfectly. Keep it frozen, don't thaw it first.
Ann says
I made these today and they are delicious and will certainly become a favorite! I used zero fat greek joghurt and they still turned out great.
Thank you for sharing this recipe.
Reply
Trish says
So glad you enjoyed these! 🙌
Christy says
These are great! My whole family enjoys them! Thank you!Reply
Fiona says
I made these today and used my neighbors rhubarb that I had diced and frozen. They came out great and for once actually tasted of rhubarb. Made some rhubarb cookies the day before and they were nice, but never tasted the rhubarb in them - so I made sure to add lots of rhubarb for the muffins - yummy!!!
Reply
Shirley says
Hoping amount of butter can be reduced ( thinking of calories). Can you suggest a reduced amount?
Thanking you.Reply
Trish says
I haven't made them any other way but I often have luck using apple sauce for about half of the butter in a recipe. I can't guarantee results though as I have not tried it myself. If you try it let me know how it works out!
Gina says
If I were to make these using the larger muffin pan 6 count - how long would the bake time be?
Reply
Trish says
Hi Kathy! I haven't made muffins in a bigger-sized tin so I can't say for sure. If I was to give it a try, I would watch them carefully, checking after 25 minutes and then every 5 until they were browned on top and a bit springy when you touch the center. The toothpick test is also very reliable.
Lisa says
I used all white flour because I didn't have whole wheat. I also substituted the topping with a strudel made with lemon cake mix and butter. The batter is indeed very thick and had me worried, but they turned out amazing! I wish I could add a photo. They are restaurant quality! You have mastered the rhubarb muffin!Reply
Deb K says
Turned out great. Followed recipe, but chopped the frozen rhubarb a little too fine and got a little lost, but taste was delicious. Will definitely make again. Easy to put together.Reply
Mary says
Can i use regular plain yogourt in this recipe
Reply
Trish says
Yes, you could. the Nutritional breakdown will be slightly different.
Shirley says
Would one egg suffice? ESP with that much butter? And the moisture of the rhubarb? Even ingredients are so costly now.
Reply
Susan says
These are so yummy. I used sour cream instead of Greek yogurt as I didn’t have any, I also doubled the recipe but left the amount of rhubarb, the same, they came out so delicious. I will be keeping this recipe and making it again, and again. thank you for posting it.Reply
Marshs Gibson says
I am really looking forward to trying this recipe. Is it possible to use a self-rising flour such as unbleached White Lily flour made from soft winter wheat?I purchased it specifically to make Southern-style biscuits and they came out perfectly.Reply
Trish says
Hi Marsh! I can't say as I have not used self-rising flour in this recipe.
Dawn says
I was really hopeing you had some gluten and egg free recipes. 😏
Reply
Trish says
Hi Dawn! Why don't give these a try.
https://www.infinebalance.com/blueberry-banana-snack-cake/ or these which are my all-time favourites
https://www.infinebalance.com/oat-fudge-bars-gluten-free/
Meri Schroeder says
So far I've only tried one muffin and it was good! I didn't have liners so mine stuck a lot to the pans, but eventually got them removed in one piece. I made these gluten free with 1 1/2 cups of Namaste GF flour and 1/2 cup of almond flour. A nice way to use up some rhubarb.Reply
Staci Covey says
I made these with gluten free flour. I baked them 5 extra minutes. They are delicious!Reply
Susan says
I am diabetic. Can I use Splenda instead of sugar? Thank you! I do love rhubarb!
Reply
Trish says
Hi Susan. I haven't tried Splenda so I can't say. I think I would try to find a 1 for 1 baking splenda substitute and give it a try. Please let me know how they turn out!
Joyce M says
This is a really nice & tasty muffin recipe! They had a good density and weren't as cake like as so many are anymore. The flavor is also really good. I did have to add a tablespoon or 2 of milk to thin the batter a little. Mine have kept nicely in the fridge & freezer since I made them 2 weeks ago. I've been packing one in my lunch most days as a morning snack. I'll be making another batch this weekend. 🙂
Thank you for posting this!Reply
Jodi says
Delicious muffins. Perfect sweetness. Topping is delicious. I added a tiny bit of nutmeg, and then 1/2 tsp of Cardamom into the muffins, and then a little of each into the Toppingand love it. Already planning to make them again and just finished lol.Reply
Sara says
It turned out super yummy! Thank you for sharing this recipe with us:)Reply
Sg Conway says
I love your rhubarb muffin recipe and I’m wondering, as rhubarb is now out of season, if I can substitute apples or pear.
Thanking you in advance.Reply
Trish says
Yes of course! It is a great muffin base. I've done apples and raspberries, together. It was fantastic!
Karen says
Delicious, not too sweet. Only change to recipe is for the topping. It says 3T of sugar mixed with the cinnamon then sprinkle 1/2 tsp on each muffin. The measurement should be 2T of sugar = 6 tsp = 1/2 tsp x 12 muffins. 😋Reply
Jennifer says
I made these muffins using 5% whole milk Greek yogurt, and was very happy with the moist, tender crumb. The reason I'm giving the recipe three stars is because the flavor was very bland, despite fresh ingredients, including a new bottle of cinnamon. Trish had said, "There is a lot of cinnamon here" but I could barely taste it. Since I love rhubarb, I will try the recipe again but this time I will increase the cinnamon and maybe even add a dash of allspice. (5 stars for well-written instructions!)Reply
Marnie says
A definite keeper. In addition to the taste, I love how the mounding creates a lovely full looking muffin. I plan to use this recipe substituting other fruit as well.Reply
Mike Barker says
I’ve made it twice now and it is so good. I used one cup flour and one cup quick oats as we were out of whole wheat flour. Also added an orange extract. And topping was turbinado sugar, cinnamon and some orange zest.my daughter and wife chastise me for not following the recipe exactly but my other critics think they taste great!,
Reply
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