Strawberry Rhubarb Muffins
These delightful Strawberry Rhubarb Muffins are a perfect combination of sweet strawberries and tangy rhubarb, creating a deliciously moist and fluffy treat. Great for breakfast or a snack, they are sure to please anyone who tries them.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 muffin tin
- 1 rubber spatula
- optional paper liners
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter Melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries Chopped
- 1 cup rhubarb Chopped
Instructions
- Preheat your oven to 375°F (190°C) and grease or line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, combine the melted butter, egg, vanilla extract, and buttermilk. Mix until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold until just combined, being careful not to overmix.
- Add the chopped strawberries and rhubarb to the batter, folding them in gently until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For added sweetness, you can sprinkle a little sugar on top of the muffins before baking.
These muffins freeze well; store them in an airtight container for up to 1 month. Reheat them in the oven or microwave when ready to enjoy.