Raspberry Rhubarb Muffins

Monday, May 21, 2012

This time of year is one of my favorites. Trees are green with new leaves, flowers are in bloom, the weather is getting (and staying) nice, and the fresh produce is amazing. Rhubarb is one of my favorite kinds of late spring produce. As I mentioned the other day, I didn’t appreciate rhubarb when I was younger, but now I can’t get enough of it!

I was browsing through some cookbooks looking for rhubarb recipes and this one caught my eye. It was perfect timing since I needed to bring in some breakfast goodies for a birthday celebration at work. The original recipe uses creme fraiche, but I subbed in some Greek yogurt since I had some on hand.

These muffins have a great flavor. As expected, the rhubarb provides tartness while the raspberries offer a bright sweetness. And don’t forget, rhubarb freezes really well. You can grab some at the farmers market while it’s in season and using it year-round. For inspiration, be sure to check out some other rhubarb recipes I’ve posted:

Rhubarb Rolls
Strawberry Rhubarb Pie
Strawberry Rhubarb Bars
Blueberry Rhubarb Pie
Rhubarb Raspberry Jam
Rhubarb Coffee Cake

Two Years Ago: Chocolate and Peanut Butter Pops
Three Years Ago: Rhubarb Rolls
Four Years Ago: Chocolate Cupcakes with Cream Cheese Frosting

I am submitting this for May’s What’s Baking, hosted by Ammie of Adventures in My Kitchen. This month’s theme was to Bake in Season with Spring Produce!

Raspberry Rhubarb Muffins

Rhubarb and raspberry are perfect together. These muffins freeze beautifully as well!

Yield: 20-24 muffins

Ingredients:

3 1/4 cups flour
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp kosher salt
2 eggs
1 egg yolk
1 1/3 cups sugar
1/2 cup plus 2 Tbsp unsalted butter, melted
1 cup milk, at room temp
6 oz Greek yogurt, at room temp
2 tsp vanilla
1 cup raspberries
1 cup chopped rhubarb

Directions:

Preheat oven to 350 F. Line 2 muffin pans with paper liners.

Whisk the flour, baking soda, baking powder and salt together in a large bowl.

In a medium bowl, whisk the eggs and egg yolk until well combined. Whisking constantly, slowly add the sugar, butter, milk, Greek yogurt, and vanilla to the eggs. Mix until thoroughly incorporated.

Add the wet ingredients to the dry all at once and use a rubber spatula to fold together just until incorporated. Add the raspberries and rhubarb and gently mix to distribute throughout the batter.

Divide the batter evenly among the prepared muffin pans, filling each well about 3/4-full.

Bake for 18-20 minutes, or until the muffins spring back when pressed with your finger. A toothpick inserted in the center should have just a few moist crumbs attached. Transfer the muffin pans to wire racks and let the muffins cool for 5 minutes before removing them from the pans.

Recipe adapted from Flour by Joanne Chang

Breakfast

1 comment »

20 Responses to “Pina Colada Cupcakes”

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1

Molly — March 31, 2011 at 4:37 pm

These are so adorable! A friend once made me margarita cupcakes for a birthday, but I love the sound of all the coconut.
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2

Flavia — March 31, 2011 at 4:40 pm

I love this cupcakes week!!!!! And even Pina-colada cupcakes…..ciao, Flavia
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3

Daisy — March 31, 2011 at 4:41 pm

these look incredible! I am LOVING cupcake week!
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4

Allisonpence — March 31, 2011 at 4:42 pm

These make me crave a warm summer day.
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5

Megan — March 31, 2011 at 4:51 pm

This sounds like a fun, summery cupcake recipe! Love it!
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6

Rachel Marcisin — March 31, 2011 at 5:32 pm

Mmm these look awesome! But where’s the rum?
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beantownbaker — March 31, 2011 at 5:43 pm

Tell me about it! I’m not excited about the rain/snow we’re supposed to get tonight and tomorrow.
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beantownbaker — March 31, 2011 at 5:44 pm

Good point! They have the flavors of a pina colada without the alcohol. If you wanted to add some rum, I’d throw it into the filling.
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9

FunandFearlessinBeantown — March 31, 2011 at 6:23 pm

I’d like one of these cupcakes along with a pina colada on the beach!
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10

Hezzi-D — March 31, 2011 at 8:03 pm

I’ve really been into “booze” cupcake lately and yours looks fantastic! Perfect for a luau or a summer pool party!
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11

Ann — March 31, 2011 at 8:56 pm

Those are truly beautiful cupcakes! I love Pina Coladas and I love cupcakes so…
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12

Nutmeg Nanny — March 31, 2011 at 9:14 pm

These are so beautiful! Eating one of these would bring me back to Hawaii 🙂
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beantownbaker — March 31, 2011 at 9:18 pm

Ooohhh Hawaii sounds awesome right about now. I’ve never been.
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Shannon — March 31, 2011 at 9:18 pm

oh my gosh, those look adorable, and i love the flavor combo, too!!
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Mary — April 1, 2011 at 7:53 am

Very nice! May I ask how you set the background for your cupcake pics? The solid colors really bring attention to the cupcakes themselves.
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16

beantownbaker — April 1, 2011 at 3:47 pm

For the majority of my cupcakes, I use a piece 12×12 scrap-booking paper for my backgrounds. I have a big stack of a variety of colors and patterns.
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Mary — April 1, 2011 at 4:13 pm

Thank you 🙂 .
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Audrey — April 2, 2011 at 12:21 pm

I love the garnishes on the top, they looke exactly like little poolside drinks. I have been wanting to try a cocktail-like cake since I went to “cupcake happy hour” at Kickass Cupcakes in Davis Square. Have you ever been there? Because if you haven’t you must go and try their mojito!
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beantownbaker — April 2, 2011 at 2:56 pm

I have been to Kickass before during the Cupcake Crawl I hosted a couple years ago. In fact, we even tasted the mojito cupcake while we were there.
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Paula Kelly-Bourque — April 3, 2011 at 2:50 pm

Such creative finishing touches to a perfectly delightful cupcake.