Rhubarb Ginger Muffins

With a crunchy cinnamon-sugar topping, these rhubarb ginger muffins are tart and sweet and so moist from the addition of Greek yogurt!

an overhead shot of raw rhubarb from the farmers market for rhubarb ginger muffins

This weekend was glorious! The sun was out. The people were out. The farmers markets were open. I met this adorable 8 week old viszla named Ramble. It was perfect.

Saturday started with an early pilates class at LVAC, followed by the farmers market where I made out goooood. I had avocado toast drizzled with honey and TJ’s Super Seeds, strawberries, and an iced latte on my deck in the sun and honestly it felt so so good. It was wonderful to have a weekend at home with not much on the agenda.

My favorite farmers market find in spring is rhubarb. I used this beautiful rhubarb in today’s recipe and I am also going to be making mini rhubarb galettes for a dinner party tonight! Make sure to check out my Instagram – I’ll be posting a picture :))

[one_half padding=”0 5px 0 25px”]Rhubarb Ginger Muffins - ready to be baked and devoured! | Hungry by Nature[/one_half][one_half_last padding=”0 25px 0 5px”]an overhead shot of rhubarb ginger muffins ready to be put in the oven[/one_half_last]

My mom grows rhubarb in her garden and as a kid, we always ate it in a strawberry-rhubarb pie. What started out as dessert always resurfaced for breakfast the next morning. And while I love the classic combination, making a pie for just Pat and I seriously tests my willpower and is not the best decision for my waistline. Plus, I was craving something baked for breakfast. So, here we are.

Rhubarb Ginger Muffins | hungrybynature.com

I found this recipe on Pinterest (ps. do you follow me? you should!) and while I liked the looks of it, it wasn’t everything I wanted.  Subbing out half of the all-purpose flour with white whole wheat, decreasing the quantity of sugar, and subbing Greek yogurt for sour cream made these a little healthier. And adding some fresh ginger gave the muffins just a little zing!

a close of of raw rhubarb ready to be made into rhubarb ginger muffins

Make sure you pick up some rhubarb at your local farmers market this weekend and then make these Rhubarb Ginger Muffins for breakfast! Don’t forget to follow me on social media so you won’t miss out on anything!

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Rhubarb Ginger Muffins

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 muffins 1x


A crunchy cinnamon-sugar topping makes these rhubarb ginger muffins both tart and sweet!



For the muffins:

  • 1 cup AP flour
  • 1 cup white whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 8 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 inch piece fresh ginger, finely chopped
  • 1 cup rhubarb, 1/4-inch dice

For the topping:

  • 2 tablespoons sugar
  • 1/2 teaspoon cinnamon


  1. Line muffin tins with paper or foils. Heat oven to 400°F and adjust rack to the middle position of the oven.
  2. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt in a mixing bowl until well combined. In a separate large bowl, mix together the yogurt, butter, eggs, ginger, and vanilla. Then add the dry ingredients to the wet, and mix until just combined (not overmixing). Fold in the rhubarb until just combined.*
  3. Divide batter evenly among the muffin tins, flattening down so that it fills them completely. In a small bowl mix together the sugar and cinnamon for the topping, and sprinkle as much as you want over each muffin – I ended up using a little over half of the mixture. Bake until golden brown on top, about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove and let cool slightly before serving.


*I left my rhubarb in large chunks. If you wanted it more evenly dispersed throughout each muffin, chop it more finely. This will also make your muffins more moist!

Matching muffin liners not required, but highly recommended.

Rhubarb Ginger Muffins are perfectly tart and studded with rhubarb from the farmers market! | Hungry by Nature


9 thoughts on “Rhubarb Ginger Muffins

  1. Beverley @ Born to Sweat

    my mother used to grow rhubarb in her garden too (perhaps she still does), and i remember it growing SO MUCH. there was too much rhubarb! i used to love eating it raw because that sourness was so delicious but also painful hahaha. these muffins look great, i love the addition of ginger to it.

  2. Kristy @ Southern In Law

    I am loving all the rhubarb recipes I’ve been seeing around the blogosphere lately! I really need to buy some and get cooking!

    1. Ellie | Hungry by Nature Post author

      Kristy! You most definitely should :)) it’s one of my favorite spring veggies to use. I’m planning on picking some more up at the farmers market tomorrow for a crumble!

  3. CakePants

    These muffins look wonderful! I love combining fruit with ginger, but I’ve never tried rhubarb and ginger together (although I suppose rhubarb is actually a vegetable). Your photos are making my mouth water!

    1. Ellie | Hungry by Nature Post author

      Thanks Mara! Ginger is one of my favorite spices to add to baked goods – I hope you love these!

  4. Pingback: 31 healthy on-the-go breakfast recipes | Sarah in Shape

  5. Kerry Trevurza

    I made these muffins and put some chopped crystallized ginger on the top. They turned out sooooo delicious! Very light too. Will definitely use this recipe again. Many thanks. Kerry

    1. Ellie Post author

      Oh I looooove crystallized ginger – that is such a great idea! Thanks for sharing Kerry. I’m glad you are enjoying the recipe!


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