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. 1 Preheat the oven to 400 degrees F (200 degrees C). Line two muffin pans with liners.
2. 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. 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.
4. 4 Divide batter between the lined muffin cups, filling each one about 3/4 full.
5. 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 per serving