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. 
This looks just plain amazing…and I’m not even a huge chocolate fan! The different textures must be delectable — good thing Valentine’s Day is coming up =)
This looks like my favorite cake I’ve never tried. Yum! After reading the directions, it seems like you could reduce the prep time by simply preparing the brownie batter first and setting it aside while prepping the cake batter, and then baking them at the same time. Either way, I am putting this on my “MUSTS!” list. Thanks for sharing.
Wow!! That looks amazing. It would make a great chocolage indulgence for Valentine’s Day.
WOW! That looks amazing! I love the filling. I’m starring to try for sure. Chocolate cake is always a big winner with guests. 🙂
Mmmm….chocolate! Looks fantastic 🙂
Man, this cake is serious stuff!! I would love some of that! Thanks for all the tips on how to make it more efficiently.
Wow.
That is one amazing way to celebrate.
OMG That looks awesome. I wish I could take it out of the computer screen and eat it right now!!!
While I’m not a chocolate cake fan I have to say that is one delicious and impressive looking cake! Definitely makes wish I was into chocolate. 🙂
~ingrid
Did anyone count the calories? 😉
Thanks for sharing this recipe. I really feel hungry!
Cheers,
Carsten
tasteandshare.com
food social network * wine social network
gloof
Talk about death by chocolate! That looks incredible!
This is such a beautiful cake! I really want to give it a whirl. A lot of chocolate but totally worth it!
omg. this looks A-M-A-Z-I-N-G. can i get a piece right now please?!
wow. that looks amazing
Looks absolutely fabulous. Really wonderful photos too!
So glad I stumbled upon your blog.
🙂
ButterYum
beautiful cake! one can never be tired of Chocolate! and those strawberries steal the show!:)
Yummy! that would’ve have been a perfect finger food! love the cheesy texture:)
this would be perfect for the Valentine day giveaway I’m hosting on my blog. would be great if you could participate!
http://www.funandfoodcafe.com/2010/02/valentine-super-bowl-recipe-carnival.html
Is a cake like this even legal? This is going to be a most special addition in the KOL round up. Thanks for participating, Jen!
Wow!! Just the way the CHocorango likes! Kinda perfect!
When I made this, I almost went into a chocolate coma. But it was totally worth it!!!