Description

These Rhubarb Muffins are soft, lightly sweet, and packed with fresh rhubarb. Made with Greek yogurt for extra moisture and a tender crumb, they’re perfect for breakfast, brunch, or a midday snack. You’ll love the balance of tangy rhubarb and warm vanilla.

Ingredients

1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
2 large eggs
1/2 cup plain Greek yogurt
1/3 cup vegetable oil (or melted coconut oil)
1 tsp vanilla extract
1 1/2 cups chopped fresh rhubarb
Coarse sugar (optional, for topping)

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Mix Wet Ingredients: In another bowl, whisk together brown sugar, granulated sugar, eggs, Greek yogurt, oil, and vanilla until smooth.
Combine: Pour the wet ingredients into the dry and stir gently just until combined. Do not overmix.
Fold in Rhubarb: Gently stir in the chopped rhubarb.
Fill Muffin Cups: Divide batter evenly among the muffin cups. Fill each about 3/4 full. Sprinkle tops with coarse sugar if using.
Bake: Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Muffins can be stored in an airtight container at room temperature for 2–3 days, or refrigerated for up to 5 days.
Freeze for up to 2 months. Reheat in the microwave or oven.
You can swap in part whole wheat flour for a heartier texture.