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 »

13 Responses to “Pomegranate Cranberry Quinoa Salad”

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1

Smitten Sugar — January 20, 2011 at 5:14 pm

I just made Quinoa for the first time myself this week. Love the addition of pomegranate. I will have to try it out!
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2

Evan Thomas — January 20, 2011 at 5:27 pm

I love quinoa! Never tried it with these ingredients. Great recipe!
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Chelsea — January 20, 2011 at 5:31 pm

I love quinoa, especially in breakfast form! Never had it with pomegranates, yay!
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4

The Small Boston Kitchen — January 20, 2011 at 5:36 pm

Glad you liked! It’s one of my favorites. Also packages up really nicely for a healthy take-to-work lunch!
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5

Fun and Fearless in Beantown — January 20, 2011 at 6:49 pm

I adore quinoa because it is so healthy and so filling!
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ErinsFoodFiles — January 20, 2011 at 7:15 pm

Yum yum yum! What a yummy looking quinoa dish! I love quinoa, so if you’re looking to find more quinoa recipes, feel free to browse my blog. 🙂
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Sarah @ Semi-Sweet — January 20, 2011 at 8:26 pm

I love the versatility of quinoa – once you start cooking with it, it’s hard to stop . . . we think it makes a great breakfast, too! Warmed with milk, fruit & a little maple syrup or agave? Energy for the day!
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Nisrine|Dinners and Dreams — January 20, 2011 at 11:26 pm

I love a good quinoa recipe. This one sounds worth a try.
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Shannon — January 21, 2011 at 1:47 am

LOVE quinoa and poms 🙂 this looks like a delicious way to enjoy both ingredients!!
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Daisy — January 21, 2011 at 4:17 pm

don’t worry, I am officially the last one.
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Megan — January 21, 2011 at 10:43 pm

I’m glad you tried it! I love quinoa. I think it’s second to Israeli couscous in my book. And pomegranates — love them. This sounds delicious!
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kitchenmisfit — January 23, 2011 at 10:12 pm

I am surprised by the chicken stock! It seems like it should be a sweet dish. I love quinoa and my husband does too!
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Cheryl — January 24, 2011 at 7:22 pm

I have been reading about quinoa the “superfood” and how good it is for us. I bought some awhile back but hadn’t used it so I decided to try your recipe. OMG! I love it! I didn’t have pomegranate seeds and instead of almonds I used toasted pecans and also added orange zest. I will be using quinoa a lot now. Thanks!