Recipes Fruits and Vegetables Vegetables Rhubarb Rhubarb Poppy Seed Muffins 5.0 (2) 2 Reviews 1 Photo These rhubarb muffins toe the line between muffin and cupcake–but are delicious nonetheless. The vanilla-poppy seed muffin base contrasts nicely with the tart rhubarb. By Kim Kim As an Allrecipes Allstar, Kim is an avid member of the Allrecipes community who is a self-taught baker and enjoys experimenting in the kitchen. Allrecipes' editorial guidelines Published on June 6, 2023 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 22 Yield: 22 muffins Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 22 servings 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 Preheat the oven to 400 degrees F (200 degrees C). Line two muffin pans with liners. In a large bowl, beat butter and sugar together until light and fluffy, 2 to 3 minutes. Add in eggs 1 at a time, beating well after each addition. Turn the mixer speed up to medium-high, and beat batter until it is very light and fluffy, and has lightened in color, about 5 minutes. Mix in vanilla and almond extracts. Add in 1 cup flour, poppy seeds, baking powder, salt, and nutmeg and mix on low speed until just combined. Add in yogurt and mix until just combined. Add in remaining 1 cup flour and mix until just incorporated. Fold in chopped rhubarb. Divide batter between the lined muffin cups, filling each one about 3/4 full. Bake in the preheated oven until muffins spring back lightly when touched, 20 to 23 minutes. Allow muffins to cool in the pan a few minutes before removing to a wire rack to cool completely. I Made It Print Nutrition Facts (per serving) 148 Calories 6g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 22 Calories 148 % Daily Value * 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% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.