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Rhubarb Poppy Seed Muffins
Rhubarb Poppy Seed Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Tantalizing rhubarb poppy seed muffins with a perfect balance of tangy rhubarb and sweet vanilla poppy seed flavors.
Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups white sugar
  • 3 eggs, room temp
  • 1  vanilla extract
  • 1/4 teaspoon almond extract
  • 1  tablespoon poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup plain whole milk Greek yogurt
  • 1 1/2 cups finely chopped rhubarb
Instructions:
  • Preheat the oven to 400°F (200°C) and prepare two muffin pans with liners.
  • In a large bowl, cream together butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, beating well after each addition. Increase mixer speed to medium-high and continue beating until batter is pale and fluffy, about 5 minutes. Stir in vanilla and almond extracts.
  • Combine 1 cup of flour, poppy seeds, baking powder, salt, and nutmeg in the mixing bowl and blend on low speed until just mixed. Incorporate yogurt and mix until just combined. Add the remaining 1 cup of flour and mix until just blended. Gently fold in the chopped rhubarb.
  • Spoon the batter evenly into the prepared muffin cups, filling them about 3/4 of the way full.
  • Bake the muffins in the preheated oven for 20-23 minutes until they spring back lightly when touched. Let them cool in the pan briefly, then transfer to a wire rack to cool completely.

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