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 like to stuff my squash with something savory, like spicy sausage stuffing but your dish makes me re-think the whole concept!
WOW this looks so good! Thank you for this recipe!
I’m so glad you liked this. It is absolutely one of our favorite side dishes this time of year. Your pics are beautiful!
what an awesome recipe!!! keeping it in mind…..
This looks so delicious! I have an acorn squash sitting on my counter at home…
This looks awesome! I roasted an acorn squash the other night and chopped it up and threw it in a salad. You’re making me wish I had stuffed it instead though!
I linked to this recipe from Examiner. 🙂
This is awesome! Thanks for the post, the pics are great. Have never tried this before, it is a must. Also we will certainly be telling all of our walnut loving friends about it. This is a perfect post for #WalnutWednesday!
These looks fantastic!! great post 🙂
WOW – these do look like the perfect side dish. Will definitely have to give them a trial run before turkey day.
hmm… is this something you think could be adapted for use with butternut squash? Obviously not really “stuffed”. I have a butternut that I’m looking for something to do with…
Yum!!! 😀
What a delicious and tasty looking recipe! It just screams Fall!