introduction
This recipe makes soft, fruity Strawberry Rhubarb Muffins that are easy to bake. The muffins balance sweet strawberries with tart rhubarb for a fresh flavor. For another rhubarb idea, you can try a related cookie recipe like the brown sugar rhubarb cookies recipe which uses rhubarb in a different way.
why make this recipe
Make these muffins when you want a quick breakfast, snack, or treat. They bake fast and use simple ingredients. The fruit keeps the muffins moist and bright in flavor.
how to make Strawberry Rhubarb Muffins
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, milk, eggs, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced strawberries and rhubarb.
- Fill the muffin cups about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Ingredients :
1 cup diced rhubarb, 1 cup diced strawberries, 1 1/2 cups all-purpose flour, 3/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter, melted, 1/2 cup milk, 2 large eggs, 1 teaspoon vanilla extract
Directions :
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, milk, eggs, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced strawberries and rhubarb.
- Fill the muffin cups about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
how to serve Strawberry Rhubarb Muffins
Serve these muffins warm or at room temperature. They go well with butter, cream cheese, or a light dusting of powdered sugar. Serve with tea or coffee for breakfast or a snack.
how to store Strawberry Rhubarb Muffins
Cool the muffins fully before storing. Keep them in an airtight container at room temperature for 2 days. For longer storage, freeze 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 distributes well in the batter.
- Do not overmix the batter; mix until ingredients are just combined.
- Pat dry very wet fruit pieces so batter does not get too thin.
- Check muffins at 18 minutes; ovens vary so time may change slightly.
- Use room temperature eggs and milk for even mixing.
variation (if any)
- Add a streusel topping of butter, flour, and brown sugar for a crunchy top.
- Replace half the sugar with honey or maple syrup for a different sweet note.
- Fold in a tablespoon of lemon zest for extra brightness.
- Swap some of the flour for whole wheat for a nuttier taste.
FAQs
Q: Can I use frozen strawberries or rhubarb?
A: Yes. Thaw and drain excess liquid before folding into the batter to avoid a soggy mix.
Q: Can I make mini muffins with this recipe?
A: Yes. Bake mini muffins for about 10-12 minutes and check with a toothpick.
Q: How do I keep fruit from sinking to the bottom?
A: Toss diced fruit in a small amount of flour before adding to the batter. This helps suspend the fruit.
Q: Can I reduce the sugar?
A: You can lower sugar slightly, but the muffins may be less moist and less sweet. Adjust to taste.
Strawberry Rhubarb Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and fruity muffins balancing sweet strawberries and tart rhubarb, perfect for breakfast or a snack.
Ingredients
- 1 cup diced rhubarb
- 1 cup diced strawberries
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, mix melted butter, milk, eggs, and vanilla.
- Stir the wet ingredients into the dry ingredients until just combined.
- Gently fold in the diced strawberries and rhubarb.
- Fill the muffin cups about 2/3 full and bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
For best results, use room temperature eggs and milk for even mixing. Dice fruit small to ensure it distributes well in the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
