Strawberry Rhubarb Muffins (Printable)

Tender muffins filled with fresh strawberries and tart rhubarb, perfect for any time snacking.

# What You Need:

→ Produce

01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup fresh rhubarb, diced

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1 cup granulated sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 2 large eggs
09 - 1/2 cup vegetable oil
10 - 3/4 cup whole milk
11 - 1 teaspoon vanilla extract

→ Optional Topping

12 - 2 tablespoons coarse sugar

# Steps:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk eggs, oil, milk, and vanilla extract until fully combined and smooth.
04 - Pour the wet mixture into the dry ingredients. Mix gently with a spatula until just combined—do not overmix as this will result in tough muffins.
05 - Gently fold in the diced strawberries and rhubarb until evenly distributed throughout the batter.
06 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle tops with coarse sugar if desired for a crunchy topping.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The crumb stays impossibly moist thanks to whole milk and just enough oil
  • Fresh rhubarb season is short and these muffins make every stalk count
02 -
  • Buttermilk instead of whole milk creates the most tender crumb imaginable
  • Frozen fruit works beautifully without thawing, just fold it in frozen and bake as directed
03 -
  • Skip the paper liners and butter the tin directly if you love those crispy edges
  • Let the diced fruit sit with a tablespoon of sugar for ten minutes before adding to the batter

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