Strawberry Rhubarb Muffins (Printable)
Fluffy muffins combining sweet strawberries and tangy rhubarb for a delightful breakfast or snack.
# What You Need:
→ Produce
01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup fresh rhubarb, diced (about 1 medium stalk)
→ Dry Ingredients
03 - 2 cups all-purpose flour
04 - 1 cup granulated sugar
05 - 2 tsp baking powder
06 - ½ tsp baking soda
07 - ¼ tsp salt
→ Wet Ingredients
08 - 2 large eggs
09 - ½ cup unsalted butter, melted and cooled
10 - ½ cup whole milk
11 - 1 tsp vanilla extract
→ Optional Topping
12 - 2 tbsp turbinado sugar for sprinkling
# Steps:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, melted butter, milk, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined. Avoid overmixing.
05 - Gently fold in strawberries and rhubarb until evenly distributed throughout batter.
06 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle tops with turbinado sugar if desired.
08 - Bake for 22 to 25 minutes until a toothpick inserted into center comes out clean.
09 - Allow muffins to cool in pan for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The rhubarb keeps these from being cloyingly sweet in that way that makes you feel like you need a nap afterward
- They somehow taste even better on day two, which almost never happens with muffins
02 -
- Frozen fruit works but add it rock solid or it bleeds pink everywhere and turns the batter to soup
- The rhubarb softens almost completely while the strawberries stay chunky, which is the whole textural point
03 -
- Fill any empty muffin cups halfway with water to prevent the pan from warping and the others from drying out
- The batter thickens as it sits, so work quickly once the wet hits the dry