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.
