Description
So you’ve got a bunch of rhubarb sitting in your fridge (or you spotted some at the farmer’s market and got excited), and you’re wondering what to do with those tart, pink stalks besides the obvious strawberry-rhubarb pie? Meet your new obsession: rhubarb muffins that are so perfectly balanced between tart and sweet, so incredibly moist thanks to Greek yogurt, and so satisfying that you’ll convince yourself they’re basically health food. The rhubarb adds this amazing tangy bite that cuts through the sweetness, while the Greek yogurt keeps everything ridiculously tender and adds a subtle protein boost. I made a batch last weekend and my neighbor literally knocked on my door asking what smelled so incredible. These aren’t your basic bakery muffins — they’re spring in muffin form, and they’re about to become your new seasonal addiction.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/3 cup melted butter, cooled slightly
- 1 large egg
- 3/4 cup plain Greek yogurt
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, diced small (about 1/2 inch pieces)
- 1 tbsp flour (for tossing the rhubarb)
For the Topping:
- 2 tbsp coarse sugar (or regular sugar)
- 1/2 tsp ground cinnamon
Optional Upgrades:
- Zest of 1 lemon or orange
- 1/2 cup chopped walnuts or pecans
- 1/4 cup mini chocolate chips (trust me on this one)
- A pinch of cardamom for something fancy
Instructions
Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it really well. Nobody wants muffins that stick to the pan and fall apart.
Wash and trim your rhubarb, then dice it into small pieces — about 1/2 inch. Toss the diced rhubarb with 1 tablespoon of flour. This helps prevent it from sinking to the bottom of your muffins and creates little pockets of tartness throughout.
In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg. Make sure everything’s evenly distributed — lumpy flour makes sad muffins.
In another bowl, whisk together the melted butter, egg, Greek yogurt, milk, and vanilla until smooth. The Greek yogurt might be a little thick, so really work it in there until the mixture is uniform.
Pour the wet ingredients into the dry ingredients and fold together gently with a rubber spatula until just combined. Don’t overmix — a few lumps are totally fine. Gently fold in the flour-coated rhubarb pieces.
Divide the batter evenly among the muffin cups, filling each about 2/3 full. Mix the topping sugar and cinnamon together and sprinkle over each muffin. This creates a lovely crunchy top.
Bake for 22-25 minutes until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake or they’ll dry out.
Let them cool in the pan for 5 minutes, then transfer to a wire rack. Try to wait at least 10 minutes before devouring — I know it’s torture, but hot muffins fall apart.
Notes
These are perfect with your morning coffee or tea, but they also make a killer afternoon snack. Serve them slightly warm with a pat of butter if you’re feeling indulgent, or just eat them plain — they’re that good. They’re also fantastic for brunch spreads or packed in lunchboxes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~195 kcal
- Fat: ~4g
- Carbohydrates: ~36g
- Protein: ~5g