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
- unsalted butter: 0.5 cup (softened)
- 1/4 cups white sugar: 1 piece
- eggs, at room temperature: 3 piece
- vanilla extract: 1 Tbsp
- almond extract: 0.25 tsp
- all-purpose flour: 2 cups
- poppy seeds: 1 Tbsp
- baking powder: 2 tsp
- salt: 0.5 tsp
- ground nutmeg: 0.25 tsp
- plain whole milk Greek yogurt: 1 cup
- 1/2 cups finely chopped rhubarb: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line two muffin pans with liners.
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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.
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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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Divide batter between the lined muffin cups, filling each one about 3/4 full.
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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.
