Can I freeze muffins with Greek yogurt?

Yes! Greek yogurt-based muffins freeze just as well as traditional ones. Once cooled, wrap them tightly and freeze for up to 3 months. To reheat, microwave in 30-second bursts or warm in a 300°F oven for a better texture.

Why are my rhubarb muffins too wet or too dry?

If your muffins are too wet, it could be due to extra moisture from the rhubarb or overmixing. Be sure to pat dry thawed rhubarb and mix the batter until just combined. For dry muffins, check your oven temp and use a yogurt with at least 2% fat for moisture.

Is Greek yogurt healthier than sour cream in muffins?

Definitely. Greek yogurt has less fat and more protein than sour cream, making it a smart swap for lighter baking. It keeps your muffins moist and tender without the heaviness of traditional dairy fats.

Do I have to peel rhubarb before baking?

Not usually. Rhubarb’s peel is thin and breaks down during baking. However, if you’re using older, thicker stalks , you can lightly peel the outer layer to avoid stringy bits. Always trim the leaves —they’re toxic and should be discarded.

Rhubarb Muffins with Greek Yogurt – The Best Light & Moist Recipe

Name: Rhubarb Muffins with Greek Yogurt
Prep time: 15 min
Cook time: PT-486063H39M7S
Total time: PT-486063H39M7S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; ¾ cup granulated sugar; 2½ teaspoons baking powder; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon kosher salt; 1 cup 2% plain Greek yogurt; 8 tablespoons unsalted butter, melted; 2 large eggs; 1 teaspoon pure vanilla extract; 1½ cups diced rhubarb; 3 tablespoons granulated sugar (for topping); ½ teaspoon ground cinnamon (for topping)

Description

Moist and healthy Rhubarb Muffins made with Greek yogurt for a protein-rich, low-fat spring treat. Lightly sweet, cinnamon-spiced, and perfect for breakfast or snacks.

Ingredients

Scale

1 cup all-purpose flour
1 cup whole wheat flour
¾ cup granulated sugar
2½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon kosher salt
1 cup 2% plain Greek yogurt
8 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
1½ cups diced rhubarb
3 tablespoons granulated sugar (for topping)
½ teaspoon ground cinnamon (for topping)

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Instructions

Preheat oven to 400°F. Line a 12-cup muffin tin with paper or foil liners.
In a medium bowl, whisk together flours, sugar, baking powder, cinnamon, baking soda, and salt.
In a large bowl, whisk together Greek yogurt, melted butter, eggs, and vanilla until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
Gently stir in the diced rhubarb without overmixing.
Divide the batter evenly among the 12 muffin cups.
Mix 3 tablespoons sugar with ½ teaspoon cinnamon and sprinkle over each muffin.
Bake for 20–22 minutes, until muffins are golden and a toothpick comes out clean.
Let cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm.

Notes

Use fresh rhubarb when in season, or thawed frozen rhubarb (well-drained).
Don’t overmix the batter to maintain a light texture.
Store at room temperature for 2 days or freeze for up to 3 months.
2% Greek yogurt gives the best texture; avoid 0% for optimal moisture.
Great base recipe—swap rhubarb for apples, berries, or cranberries.

Prep Time: 15 minutes
Cook Time: 20–22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 226 kcal
Sugar: 16 g
Sodium: 163 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0.3 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 48 mg