Step 1

Preheat oven to 375 degrees. Line a 12-cup muffin pan with muffin liners; set aside. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.

Step 2

In a separate bowl, whisk together yogurt, oil, milk, egg and extract(s).

Step 3

Add yogurt mixture to dry ingredients and use your biggest spatula to gently fold together, scraping the bottom, until 80% incorporated with floury streaks remaining.

Step 4

Gently fold in the rhubarb (reserve a few for topping if you like!). Stop mixing again when the rhubarb is only 80% incorporated. You can divide the rhubarb equally with your spoon as you scoop the batter into cups, don't risk over-mixing the batter.

Step 5

Spoon batter into prepared muffin tin. Top with reserved rhubarb if desired, and sprinkle with raw sugar.

Step 6

Bake for 18-22 minutes, until golden brown and tops spring back when lightly pressed.