Don’t get me wrong. I love the juxtaposition of rhubarb and strawberry, I really do. But I love the occasional sour treat and rhubarb delivers. If you’re a rhubarb purist too, you will likely enjoy these muffins. Heck, go ahead, throw in a few strawberries too… if you have to.

Rhubarb-lover’s Muffins

Ingredients:

2 cups all-purpose flour   (I like to mix white and whole wheat or spelt flours and a small handful of flax, but that’s just me)
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup yogurt
I stick (8 T) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)

Directions:

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with baking cups or spray with oil. I like to spray the top of the tin too so when the muffins bulge over, they can easily be removed.

Make the muffin batter: In a large mixing bowl, combine the flours, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the yogurt, melted butter, eggs, and vanilla until smooth. Lightly stir the yogurt mixture into the dry ingredients with a spatula until the batter just comes together. Gently stir in the diced rhubarb. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm. Enjoy!

Note: As with all fresh-baked goods, these are best eaten right away. If you’re not going to eat them right away, freeze them and then toss them in an oven to reheat when needed.

This recipe has been adapted from this one, found at Fine Cooking.