Rhubarb Poppy Seed Muffins Recipe

Cook Time: 20 minutes

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/4 cups white sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup plain whole milk Greek yogurt
• 1 1/2 cups finely chopped rhubarb

Directions

Step 1: Preheat the oven to 400F (200C). Line two muffin pans with liners.

Step 2: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.

Step 3: Add the eggs one at a time, beating well after each addition. Increase the mixer speed to medium-high and continue beating until the batter is very light and fluffy and has lightened in color, around 5 minutes.

Step 4: Mix in the vanilla and almond extracts.

Step 5: Add 1 cup of flour, poppy seeds, baking powder, salt, and nutmeg. Mix on low speed until just combined.

Step 6: Add the yogurt and mix until just combined.

Step 7: Add the remaining 1 cup of flour and mix until just incorporated.

Step 8: Gently fold in the chopped rhubarb.

Step 9: Divide the batter evenly among the lined muffin cups, filling each about 3/4 full.

Step 10: Bake in the preheated oven for 20 to 23 minutes, or until the muffins spring back lightly when touched.

Step 11: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	148
Total Fat	6g	7%
Saturated Fat	3g	16%
Cholesterol	38mg	13%
Sodium	107mg	5%
Total Carbohydrate	21g	8%
Dietary Fiber	1g	2%
Total Sugars	12g
Protein	3g	6%
Vitamin C	1mg	1%
Calcium	55mg	4%
Iron	1mg	4%
Potassium	65mg	1%

Recipe Author: Kim (from AllRecipes)

History of Rhubarb Poppy Seed Muffins

Rhubarb has been a beloved ingredient in baked goods for centuries. Its tartness provides a natural contrast to the sweetness of many pastries. The inclusion of poppy seeds in baked goods, especially in muffins, has roots in Eastern Europe, where its often paired with citrus or fruit. Combining the two in a muffin recipe is a relatively modern innovation, but it draws on these long-standing culinary traditions. Rhubarb Poppy Seed Muffins offer a fusion of flavors that have become particularly popular in North America, where rhubarb is widely cultivated and often used in desserts.

Regional Variations

The use of rhubarb in baking is most commonly associated with the temperate regions of North America and Europe, especially during the spring and summer months when fresh rhubarb is in season. In some parts of the United States, especially in the Midwest, rhubarb is a staple in pie recipes. Poppy seeds, on the other hand, have strong connections to Eastern European cuisine. This muffin recipe could be seen as a cross-cultural treat, combining the North American love for rhubarb with the Eastern European tradition of using poppy seeds in pastries.

What Sets Rhubarb Poppy Seed Muffins Apart?

Rhubarb Poppy Seed Muffins are unique because of the distinctive flavor profile created by the combination of tangy rhubarb and crunchy, slightly nutty poppy seeds. This contrasts with more common muffin recipes that rely on fruits like blueberries, bananas, or apples. Additionally, the use of Greek yogurt in this recipe contributes a creamy texture and adds a slight tanginess that complements the tartness of the rhubarb, making these muffins both moist and flavorful.

Where Are Rhubarb Poppy Seed Muffins Typically Served?

These muffins are versatile and can be served in various settings. They are ideal for breakfast or brunch, offering a balance between indulgence and lightness. They are also a perfect snack for afternoon tea, particularly in the spring and early summer when rhubarb is in season. Due to their balance of flavors and textures, they can be served at casual gatherings, potlucks, or even packed in lunchboxes for a delightful treat during the day. They pair well with coffee, tea, or even a refreshing iced beverage.

Fun Facts About Rhubarb and Poppy Seeds

Did you know that rhubarb is technically a vegetable, though it's often treated as a fruit in culinary recipes? In many countries, rhubarb is celebrated for its tangy taste and vibrant pink color, which makes it an attractive ingredient in pies, jams, and baked goods. Interestingly, poppy seeds are not just deliciousthey have been used in traditional medicine for centuries due to their calming properties. The seeds are also a source of essential minerals like calcium and iron. In some cultures, poppy seeds are considered a symbol of fertility and prosperity, making them a meaningful addition to celebratory foods.

Recipe

Ingredients:

• 1/2 cup unsalted butter, softened
• 1 1/4 cups white sugar
• 3 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1 tablespoon poppy seeds
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup plain whole milk Greek yogurt
• 1 1/2 cups finely chopped rhubarb

Directions:

1. Preheat the oven to 400F (200C). Line two muffin pans with liners.
2. In a large bowl, beat butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition.
3. Increase the mixer speed to medium-high and beat for 5 minutes, until the batter is light and fluffy. Mix in vanilla and almond extracts.
4. In a separate bowl, mix together 1 cup flour, poppy seeds, baking powder, salt, and nutmeg. Gradually add to the wet ingredients, mixing until just combined. Add yogurt and mix until incorporated, then add the remaining flour and fold in chopped rhubarb.
5. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
6. Bake in the preheated oven for 20 to 23 minutes, or until the muffins spring back when touched. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Nutrition (Per Serving):

• Calories: 148
• Fat: 6g
• Carbohydrates: 21g
• Protein: 3g
• Sodium: 107mg
• Cholesterol: 38mg
• Fiber: 1g

FAQ about Rhubarb Poppy Seed Muffins Recipe

Comments