Rhubarb Poppyseed Muffins

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Rhubarb Poppyseed Muffins

Ingredients

1/2 cup unsalted butter, softened
1 1/4 cups white sugar
3 large eggs, at room temperature
1 Tbs vanilla extract
1/4 tsp almond extract
2 cups all-purpose flour
1 Tbs poppyseeds
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup plain whole milk Greek yogurt
1 1/2 cups finely chopped rhubarb

Directions


Step 1

Preheat the oven to 400 degrees. Line two muffin pans with liners.

Step 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.

Step 3

Add in 1 cup flour, poppyseeds, baking powder, salt, and nutmeg; 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.

Step 4

Divide batter between the lined muffin cups, filling each one about 3/4 full.

Step 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.

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