Rhubarb Muffins Recipe

These soft and moist rhubarb muffins combine tangy rhubarb, warm vanilla, cinnamon, and Greek yogurt for a bakery-style treat that’s beginner-friendly and easy to make. Perfect for breakfast, brunch, or snacking, these muffins bake up tender with golden tops and bright spring flavor.

Print Pin

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: muffins

Calories: 245kcal

Author: Chloe White

Cost: $7

Equipment

12-cup muffin tin
paper muffin liners optional
large mixing bowl
medium mixing bowl
whisk
rubber spatula
wire cooling rack

Ingredients

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground cinnamon
2/3 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, room temperature
1/2 cup neutral oil
1/2 cup plain Greek yogurt or sour cream
1/4 cup milk
2 tsp vanilla extract
1 1/2 cups fresh rhubarb, chopped
1 tbsp flour for tossing rhubarb
2 tbsp sugar for topping
1/4 tsp cinnamon for topping
1 tbsp melted butter for topping

Instructions

Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or grease it well.
Chop the rhubarb into small, even pieces and toss it with 1 tablespoon flour.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together the granulated sugar, brown sugar, eggs, oil, Greek yogurt, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until mostly combined.
Add the floured rhubarb and fold just until evenly distributed. Do not overmix.
Fill the muffin cups about 3/4 full with batter.
Mix the topping ingredients and sprinkle over each muffin.
Bake for 18 to 22 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For best texture, avoid overmixing the batter and toss the rhubarb with flour before folding it in. Frozen rhubarb works well if patted dry first. Add orange zest, strawberries, or sliced almonds for extra flavor variation. Store muffins in an airtight container with a paper towel underneath to absorb moisture.

Nutrition