If spring had a flavor, I swear it would taste like these rhubarb muffins with Greek yogurt. Moist, tangy, just the right amount of sweet, and finished off with a cinnamon sugar topping that gives you that gentle crunch with every bite. These are the kind of muffins that don’t last a day in my house—and I’m not mad about it.

Greek yogurt does the heavy lifting in this recipe. It gives these muffins a creamy richness while keeping things light and not overly cakey. Then you have the star of spring produce: fresh rhubarb. That sour-sweet bite is what takes these from “just another muffin” to “hello, new favorite breakfast.” Trust me, if you’ve never baked with rhubarb before, this is your gateway recipe.

Freshly chopped rhubarb pieces on a wooden cutting board with a chef’s knife

And hey, if you find yourself with more rhubarb, go ahead and make a delicious strawberry rhubarb crumble or a classic strawberry rhubarb pie recipe while you’re at it. We don’t waste rhubarb around here.

When Rhubarb Showed Up in My Kitchen

So here’s the backstory: I signed up for one of those CSA produce boxes (because I like surprises and vegetables), and one week, this bundle of red-green stalks shows up. Rhubarb. Cool. But then I realized… I had zero idea what to do with it.

It was a Sunday, I had a craving for something sweet but not too indulgent, and I wasn’t about to make a pie from scratch. So, muffins happened. And wow—these were so soft, with little pops of tangy rhubarb and a buttery crumb thanks to the Greek yogurt. I’ve made these at least six times since, and I still get excited every time I pull a batch out of the oven.

Let’s Talk Greek Yogurt

If you’ve ever swapped out sour cream for Greek yogurt in a baking recipe, then you already know what I’m talking about. It adds moisture, gives a subtle tang, and makes you feel like you’re doing something a little healthier (because you kind of are).

For these muffins, I use 2% plain Greek yogurt. That little bit of fat makes a big difference in the final texture. Zero percent? It’ll still work, but your muffins won’t be quite as tender. Full-fat? Go for it. Live your best muffin life.

Bonus: Greek yogurt adds protein and reduces the overall fat compared to sour cream or heavy cream, which means yes—these can totally count as a high-protein baked good with Greek yogurt.

Step-by-Step: How to Make These Muffins

You Will Need:

Muffin tin (12-count)
Two mixing bowls
Whisk, spatula, measuring cups

1. Preheat Your Oven

Start with 400°F. Get that oven hot so your muffins puff up nicely.

2. Mix the Dry Stuff

In a big bowl:

1 cup all-purpose flour
¾ cup whole wheat flour
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt

Give it a whisk and set aside.

3. Mix the Wet Stuff

In another bowl:

½ cup melted unsalted butter
⅔ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup 2% plain Greek yogurt

Whisk until smooth and creamy.

4. Combine and Fold

Add the dry ingredients into the wet. Mix just until combined. Don’t overmix—the batter should be thick but not lumpy.

Gently fold in:

1½ cups diced fresh rhubarb

5. Scoop and Top

Spoon batter into lined or greased muffin cups. Fill about 3/4 full.

Sprinkle on top:

2 tbsp sugar + ½ tsp cinnamon (mixed)

6. Bake

Pop the tin into your 400°F oven for 20–22 minutes. Muffins should be lightly golden and springy when touched.

Check with a toothpick—if it comes out clean, they’re done!

Cool for 10 minutes in the tin, then transfer to a wire rack. But if one accidentally falls into your mouth while still warm? I won’t tell.

Golden brown rhubarb muffins with cinnamon sugar topping in a black muffin tin

Printable Recipe Card

Storage Tips

Room Temp: Airtight container for 1–2 days.
Freezer: Wrap tightly and store up to 2–3 months.
Reheat: Microwave 30 seconds wrapped in a paper towel. Keeps them soft!

These make an easy grab-and-go snack, a quick breakfast idea, or a school lunch treat.

Mix It Up: Variations & Substitutions

Swap rhubarb for raspberries, blackberries, or even diced apples.
Try lemon or orange zest for extra zing.
Want minis? Use a mini muffin tin and bake 8–10 minutes.
No Greek yogurt? Use sour cream or a plant-based yogurt (just keep an eye on texture).

And if you’re loving the seasonal baking vibes, check out our more seasonal muffin ideas like pumpkin cream cheese.

Want More Rhubarb or Muffin Goodness?

You’re in muffin heaven now. Here’s what else you should try:

Sweet, tangy, and crumbly: delicious strawberry rhubarb crumble
A pie that screams “spring is here!”: classic strawberry rhubarb pie recipe
Creamy, dreamy, and fruit-filled: creamy strawberry rhubarb custard dessert
Pair with this crunchy vanilla nut granola for breakfast for a full spring brunch spread

Your Turn!

So, how’d your muffins turn out? Did you try a twist with lemon zest or maybe turn them into mini muffins for your kid’s lunchbox?

For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.

Happy baking!

Rhubarb Muffins with Greek Yogurt

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