These rhubarb muffins toe the line between muffin and cupcake–but are delicious nonetheless. The vanilla-poppy seed muffin base contrasts nicely with the tart rhubarb.
Ingredients
- 0.5 cups unsalted butter , softened
- 1.25 cups white sugar
- 3 large eggs , at room temperature
- 1 tablespoon vanilla extract
- 0.25 teaspoons almond extract
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons ground nutmeg
- 1 cup plain whole milk Greek yogurt
- 1.5 cups rhubarb
Instructions
-
1
Preheat the oven to 400 degrees F (200 degrees C). Line two muffin pans with liners.
-
2
In a large bowl, beat butter and sugar together until light and fluffy, 2 to 3 minutes. Add in eggs 1 at a time, beating well after each addition. Turn the mixer speed up to medium-high, and beat batter until it is very light and fluffy, and has lightened in color, about 5 minutes. Mix in vanilla and almond extracts.
-
3
Add in 1 cup flour, poppy seeds, baking powder, salt, and nutmeg and mix on low speed until just combined. Add in yogurt and mix until just combined. Add in remaining 1 cup flour and mix until just incorporated. Fold in chopped rhubarb.
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4
Divide batter between the lined muffin cups, filling each one about 3/4 full.
-
5
Bake in the preheated oven until muffins spring back lightly when touched, 20 to 23 minutes. Allow muffins to cool in the pan a few minutes before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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