If I get up a tiny bit early I can squeeze these muffins into our morning routine before school, allowing me to offer the kids warm fresh muffins for breakfast. For those that know me and my hatred of mornings, you already know that getting up earlier than necessary is kind of a rare event. I can do this for sure though if I remember to mix together the dry ingredients the night before and dice the rhubarb up. Ok, even when the snooze button is hit twice and I forget all the night before prep I can still pull these off in time to eat and catch the bus.
This is a thick muffin batter, thick enough to make you itch to add a splash of milk to it all. Resist the urge because they turn out great just as they are. You can skip my favorite Sparkle Sugar sprinkle on the top, or use cinnamon sugar, or plain sugar, but the rhubarb is tart enough I would recommend you keep it in. It offsets those puckery bites just enough.
Rhubarb muffins, butter, a big glass of milk and some spring morning sunshine. Hot coffee and deck chairs that are not too dew damp to sit in, it doesn't get any better than this.
- 2 cup all-purpose flour
- 2 cup frozen and thawed rhubarb, small dice
- 1.5 cup fresh rhubarb, small dice
- 1 tsp vanilla
- 2 eggs
- 0.5 cup (1 stick) butter, melted and then cooled
- 1 cup yogurt
- 0.5 tsp kosher salt
- 1 Tbsp cinnamon
- 1 tsp baking soda
- 2 tsp baking powder
- 0.75 cup sugar
- sparkle sugar, to taste
- Pre-heat your oven to 375 (F). Line your muffin tin with paper cups.
- Mix together the flour, sugar, baking powder, baking soda, cinnamon and salt in a large bowl and then set aside.
- Whisk together the yogurt, butter, eggs and vanilla in a smaller bowl. Add this to the dry mixture and give 10 stirs. The batter will be quite thick, you want to just barely get things lightly combined.
- Add in the diced rhubarb to the batter and give 5 stirs. Stirthis just enough to evenly distribute the rhubarb bits throughout the batter.
- Fill your cups generously, 3/4's full or a bit more. Add yoursparkle sugar to the top and them pop them in the oven. Bake for 20 - 22 minutes until the tops are golden brown. Move to a wire rack to completely cool if you want to store for later or serve immediately and enjoy.
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