June is peak rhubarb season, so we’re thrilled to share a recipe that makes the most of this delicious fruit and is a great addition to any lunch box. Muffins, for the win!


For the Muffins:

  • 2 cups flour
  • ¾ cup granulated sugar
  • 2 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup plain Greek yogurt
  • ½ cup unsalted butter, melted
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 1 ½ cups rhubarb chopped

For the Topping:

  • 3 tablespoons granulated sugar
  • ½ teaspoon cinnamon


  1. Heat the oven to 400°F. Line a 12-cup muffin tin with paper baking cups.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
  3. In a medium bowl, whisk together the Greek yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the wet mixture into the dry ingredients with a spoon until the batter comes together; do not overmix. Gently stir in the diced rhubarb. The batter will be thick.
  4. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
  5. In a small bowl mix the sugar and cinnamon for the topping. Sprinkle each muffin with ½ teaspoon of the sugar mixture.
  6. Bake for 10 minutes, then lower heat to 350 degrees and bake for about 11-12 minutes more, or until a toothpick inserted into the middle of a muffin comes out clean.

NatNat develops, tests and shares her favourite family-friendly recipes that even your pickiest eater will enjoy on her website Sneaky Mommies.