CookGo
recipe image

Rhubarb Poppy Seed Muffins

Cost $8, save $12

Source: Recommended by CookGo

  • 25 Min
  • 22 Servings
  • $8

INGREDIENTS

  • Wet Ingredients

    • 🧈 1/2 cup unsalted butter, softened
    • 🍬 1 1/4 cups white sugar
    • 🥚 3 large eggs, at room temperature
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon almond extract
    • 🥛 1 cup plain whole milk Greek yogurt

  • Dry Ingredients

    • 🌾 2 cups all-purpose flour
    • 1 tablespoon poppy seeds
    • 2 teaspoons baking powder
    • 🧂 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg

  • Main Ingredient

    • 1 1/2 cups rhubarb, chopped

STEPS

1

Preheat the oven to 400°F (200°C). Line two muffin pans with liners.

2

In a large bowl, beat butter and sugar together until light and fluffy, about 2 to 3 minutes.

3

Add in eggs one at a time, beating well after each addition. Turn the mixer speed up to medium-high, and beat until the batter is very light, fluffy, and pale, about 5 minutes. Mix in vanilla and almond extracts.

4

Add in 1 cup of flour, poppy seeds, baking powder, salt, and nutmeg. Mix on low speed until just combined.

5

Add in the yogurt and mix until just combined.

6

Add in the remaining 1 cup of flour and mix until just incorporated. Fold in chopped rhubarb.

7

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

8

Bake in the preheated oven until muffins spring back lightly when touched, about 20 to 23 minutes.

9

Allow muffins to cool in the pan for a few minutes before removing them to a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

148

Calories

  • 3g
    Protein
  • 21g
    Carbs
  • 6g
    Fats

💡 Tips

Ensure all ingredients are at room temperature for better batter consistency.Do not overmix the batter to prevent dense muffins.Chopped rhubarb can be replaced with fresh berries or other fruits for different variations.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.