My family loves muffins and the bigger the better. These muffins fit into that category they have a huge top and a very tender crumb. They remind me of a muffin that you would get at a bakery. Just not a bakery here, the ones that we can buy are quite dense and dry.
I have used a basic muffin recipe from cooks illustrated for years swapping out seasonal fruit. Springtime for me is slightly tart rhubarb; I love rhubarb (see here and here) so we have several plants in our garden. When we picked a bunch of rhubarb last week I knew that muffins would be made. These are fluffy and the rhubarb keeps it nice and moist. I lightly sweeten these muffins; I enjoy the slight tartness of the rhubarb. If you don’t want the tartness use the full cup of sugar.
Whenever I make too much yogurt or my kids just are not in the mood for yogurt and granola I make muffins. I am not going to waste any yogurt and one batch of muffins uses a full cup and a half of yogurt. These muffins are even good reheated with a pat of good butter. When I have extra ingredients I will make a batch of muffins to freeze for mornings on the go. They reheat in just under a minute and are a huge time saver when we are in a rush. My kids love these muffins and they can each eat two as soon as they come out of the oven. Sometimes I wonder how my four year old can eat two of these muffins. They are not small by any means.
Bakery Style Rhubarb Muffins
Yield 12 muffins
10 Tablespoons Unsalted Butter, melted and cooled
1/2 teaspoon Orange Extract
1/2 teaspoon Almond Extract
1 teaspoon Orange Zest
3 Cups Flour
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon sea salt
3/4 Cup Sugar (increase to 1 Cup if you prefer a sweeter muffin)
1 1/2 Cups Yogurt
1 1/2 Cups Sliced Rhubarb
2-3 Tablespoons Raw Vanilla Sugar, or Raw Sugar, Optional
1. Preheat oven to 375* with baking rack in the lower middle of the oven. Whisk the butter,eggs, extracts and zest together and set aside.
2. In a large bowl mix the flour, baking powder, baking soda, sea salt, and sugar. Add the butter mixture and stir until combined. There will be a little flour that doesn’t mix in that is fine. Beat in the yogurt and stir until everything is combined. Add the rhubarb and fold it in making sure that there is no flour remaining at the bottom of the bowl.
3. Spay a muffin tin with a cooking spray or grease with butter. Divide the batter into the muffin tin.Sprinkle the tops of the muffins with vanilla sugar. Bake until a toothpick inserted in the center of a muffin comes out clean about 25-30 minutes. The muffins will be golden brown. Allow to cool in the muffin tin for 5 minutes.
Adapted from Cooks Illustrated