Strawberry Rhubarb Muffins

why make this recipe

These Strawberry Rhubarb Muffins are bright, simple, and full of fresh fruit. They bake fast and make a good snack or breakfast. You can use fresh or frozen fruit and still get good flavor.

introduction

This muffin mix brings sweet strawberries and tart rhubarb together in a soft muffin. It uses yogurt to keep the crumb moist and light. If you like rhubarb desserts, try this brown sugar rhubarb cookies recipe for another easy treat.

how to make Strawberry Rhubarb Muffins

Follow the steps below to make the batter and bake the muffins. Work gently so the muffins stay light.

Ingredients :

• 1 cup strawberries, diced
• 1 cup rhubarb, diced
• 1 cup natural yogurt
• 1/2 cup sugar
• 1/4 cup butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix together the yogurt, sugar, melted butter, egg, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine the wet and dry ingredients, mixing until just combined.
5. Fold in the strawberries and rhubarb.
6. Fill each muffin cup with the batter, about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Allow to cool before serving.

how to serve Strawberry Rhubarb Muffins

Serve warm or at room temperature. They go well with tea or coffee. You can spread a little butter or cream cheese on top if you like.

how to store Strawberry Rhubarb Muffins

Let the muffins cool completely. Store in an airtight container at room temperature for 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature or warm in the oven.

tips to make Strawberry Rhubarb Muffins

• Dice fruit small so it mixes evenly.
• Toss fruit in a spoon of flour if it sinks in the batter.
• Do not overmix the batter; stop when dry streaks disappear.
• Use plain yogurt or Greek yogurt for a richer texture.
• Check muffins at 18 minutes and add a few more minutes if needed.

variation (if any)

• Add a teaspoon of cinnamon for warm flavor.
• Use brown sugar instead of white for a deeper taste.
• Mix in 1/2 cup chopped nuts or oats for texture.
• Replace half the flour with whole wheat for a denser muffin.

FAQs

Q: Can I use frozen strawberries and rhubarb?
A: Yes. Use frozen fruit without thawing, or toss them lightly in flour so they do not make the batter too wet.

Q: Can I make these gluten-free?
A: Yes. Use a 1:1 gluten-free flour blend and check the baking time. The texture may change slightly.

Q: How do I know when muffins are done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done.

Q: Can I reduce the sugar?
A: Yes. You can lower sugar to 1/3 cup for a less sweet muffin, but the flavor will be milder.

Strawberry Rhubarb Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Strawberry Rhubarb Muffins are bright, simple, and full of fresh fruit. Perfect for a quick snack or breakfast!

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Ingredients

Scale 1x2x3x

• 1 cup strawberries, diced
• 1 cup rhubarb, diced
• 1 cup natural yogurt
• 1/2 cup sugar
• 1/4 cup butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix together the yogurt, sugar, melted butter, egg, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine the wet and dry ingredients, mixing until just combined.
5. Fold in the strawberries and rhubarb.
6. Fill each muffin cup with the batter, about 2/3 full.
7. Bake for 18-22 minutes or until a toothpick comes out clean.
8. Allow to cool before serving.

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Notes

Serve warm or at room temperature. Goes well with tea or coffee.

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Nutrition

• Serving Size: 1 muffin
• Calories: 180
• Sugar: 10g
• Sodium: 200mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg