Strawberry Rhubarb Muffins
Enjoy the delightful combination of strawberries and rhubarb in these delicious muffins. Perfect for breakfast or a sweet snack, these muffins are moist, flavorful, and easy to make.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 muffin tin
- 12 muffin liners optional
- 1 rubber spatula
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk (or milk + 1 tablespoon vinegar)
- 1 cup strawberries, hulled and chopped
- 1 cup rhubarb, chopped
Instructions
- Preheat your oven to 375°F (190°C). If using muffin liners, line a 12-cup muffin tin.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, egg, vanilla extract, and buttermilk until smooth.
- Slowly pour the wet ingredients into the dry ingredients, and gently fold together using a rubber spatula until just combined. Do not overmix.
- Fold in the chopped strawberries and rhubarb until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each cup about ⅔ full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Feel free to add a pinch of cinnamon or nutmeg for an extra flavor kick.
You can substitute diced rhubarb with raspberries for a different twist.