Rhubarb, diced 1/4-inch(about 2 medium stalks)1 ½ cups
Cane sugar, for topping(optional)1 tbsp
Steps
1
Preheat oven
Preheat to 375°F. Line a 12-cup muffin tin with paper liners or grease the cups well.
2
Whisk the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined.
3
Add the wet ingredients
Make a well in the centre of the dry mix. Add the eggs, yogurt, melted butter, vanilla, and lemon zest. Whisk gently until just combined; a few streaks of flour are fine.
4
Fold in the rhubarb
Add the diced rhubarb and fold through with a spatula until evenly distributed. Stop as soon as it is mixed; overworking the batter will toughen the muffins.
5
Fill the tin
Divide the batter evenly between the 12 cups, filling each almost to the top. Sprinkle with the optional cane sugar for a crackly golden top.
6
Bake
Bake until the tops are golden and a toothpick comes out clean or with a few moist crumbs, no wet batter.
7
Cool
Rest the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter. A few streaks of flour at the fold-in stage is exactly right. Overworking the gluten is what makes muffins tough.
If using maple syrup in place of sugar, reduce the yogurt by 2 tablespoons to keep the batter from going too wet.
Frozen rhubarb works in a pinch. Fold it in straight from the freezer without thawing, or the batter will turn pink.
Muffins keep at room temperature for 2 days, in the fridge for 5, or in the freezer for up to 3 months. Reheat from frozen at 300°F for 10 minutes.
Swaps: replace half the rhubarb with diced strawberries for a strawberry-rhubarb version. A handful of chopped pecans folded in adds beautiful texture.
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