Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::22
Yield::22 muffins
Ingredients
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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
2 cups all-purpose flour
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
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line two muffin pans with liners.
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.
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.
Divide batter between the lined muffin cups, filling each one about 3/4 full.
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.