Raspberry Rhubarb Muffins
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I don’t eat strawberries but Alex does so I am looking forward to all the great recipes you’ll be sharing with us this week!
Btw, I gave you a blog award 🙂
This looks like the perfect little summer dessert 🙂 I, too, am happy just popping strawberries in my mouth, but always welcome a more desserty type option. I love your little dessert cups, too!
Sues
I CAN’T WAIT TO TRY THESE, THE LOOK WONDERFUL!
I love love love strawberries and love your idea of doing a whole week of recipes featuring them. I must stop by the farmers market on Friday to pick some up!
I LOVE individually sized desserts! And strawberries! Looks amazing 🙂
My husband goes Strawberry picking every year and my mom makes him Jam, I think I might have to make these for him this year too.
I hate to be negative, but this recipe was a little disappointing for me.
I loved! the cobbler topping. But the filling was way too sweet. It was like eating strawberry jam straight from the jar. And I even cut the sugar down to 1/3 cup and used about 3 cups of strawberries.
Thanks so much for sharing it though. I look forward to trying the cobbler topping with other fruit fillings.
alexandjess – sorry to hear you didn’t like the fruit filling in this recipe. I wasn’t using the ripest berries when I made it. Maybe that’s why it was too sweet for you? Bummer either way 🙁
What a beautiful cobbler! The filling looks pretty and bright.
Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Fall Cobbler Recipe Contest! It looks delicious!