Strawberry Rhubarb Muffins (Printable Version)

Moist muffins featuring fresh strawberries and tart rhubarb, perfect for any time of day.

# 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 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt

→ Wet Ingredients

08 - 2 large eggs
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/2 cup buttermilk
11 - 1 tsp pure vanilla extract

→ Optional Topping

12 - 2 tbsp coarse sugar for sprinkling

# How To Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the wells.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, beat the eggs, then whisk in melted butter, buttermilk, and vanilla extract until fully combined.
04 - Pour the wet ingredients into the dry ingredients and gently fold until almost combined. Do not overmix.
05 - Fold in the diced strawberries and rhubarb just until evenly distributed throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.
07 - Sprinkle the tops with coarse sugar if desired for extra crunch and sweetness.
08 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The tender crumb practically melts on your tongue while those little fruit jewels burst with every bite
  • They somehow manage to be breakfast appropriate but also feel like eating cake for breakfast without any guilt
  • The strawberry rhubarb combination hits this perfect sweet tart balance that keeps you reaching for just one more
02 -
  • The muffin texture changes dramatically if you overmix the batter so stop as soon as flour streaks disappear
  • Frozen fruit works fine but do not thaw it first or it will release too much water and make the muffins gummy
  • These are best eaten within 24 hours but freeze beautifully for those moments when you need instant joy
03 -
  • Toss your diced fruit in a tablespoon of flour before folding it in to keep it from sinking to the bottom
  • Room temperature ingredients create the most tender crumb so plan accordingly

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