Name: Strawberry Rhubarb Muffins
Prep time: 15 min
Cook time: PT-486881H2M54S
Total time: PT-486881H2M54S
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup unsalted butter, melted; 2 large eggs; 1/2 cup sour cream or plain yogurt; 1 teaspoon vanilla extract; 1 1/2 cups fresh strawberries, chopped; 1 cup fresh rhubarb, chopped; 1 tablespoon flour (for coating the fruit)

Why You’ll Love This Recipe

If you love a balance of sweetness and tang, you’re going to adore these strawberry rhubarb muffins. The strawberries add a juicy, fruity sweetness, while the rhubarb brings a slight tartness that contrasts perfectly. Plus, these muffins are quick to prepare and bake, making them a great option when you want something delicious but don’t have a lot of time. Whether you’re looking to use up seasonal fruit or just craving a comforting treat, this recipe will not disappoint.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
2 large eggs
1/2 cup sour cream or plain yogurt
1 teaspoon vanilla extract
1 1/2 cups fresh strawberries, chopped
1 cup fresh rhubarb, chopped
1 tablespoon flour (for coating the fruit)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups with cooking spray.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the melted butter, eggs, sour cream (or yogurt), and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
In a small bowl, toss the chopped strawberries and rhubarb with 1 tablespoon of flour. This helps prevent the fruit from sinking to the bottom of the muffins during baking.
Gently fold the fruit into the batter until evenly distributed.
Divide the muffin batter evenly among the muffin cups, filling each about 2/3 of the way full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep time: 15 minutes
Cook time: 18-22 minutes
Total time: 35-40 minutes

Variations

Add-ins: You can add a handful of chopped nuts like walnuts or pecans for extra crunch, or sprinkle some rolled oats on top before baking for a textured topping.
Spices: To enhance the flavor, try adding a pinch of nutmeg or a bit of lemon zest for a citrusy twist.
Gluten-free: For a gluten-free version, swap out the all-purpose flour for a gluten-free flour blend and ensure your baking powder is also gluten-free.

Storage/Reheating

Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge where they’ll stay fresh for up to a week.
Freezing: You can freeze the muffins for up to 3 months. Allow them to cool completely before wrapping them in plastic wrap or foil and storing them in a freezer-safe bag. To reheat, let them thaw at room temperature or warm them in the oven for a few minutes.

FAQs

How do I make sure the fruit doesn’t sink to the bottom of the muffins?

Toss the chopped strawberries and rhubarb in a tablespoon of flour before folding them into the batter. This helps prevent the fruit from sinking.

Can I use frozen rhubarb and strawberries for this recipe?

Yes, frozen rhubarb and strawberries can be used, but make sure to thaw them first and drain any excess moisture to avoid soggy muffins.

Can I use other fruits in place of rhubarb?

Yes, you can substitute rhubarb with other fruits such as blueberries, raspberries, or blackberries. Keep in mind that the flavor will be different, but it will still be delicious.

Can I make these muffins dairy-free?

Yes, you can use dairy-free substitutes like almond milk or coconut milk in place of sour cream or yogurt and opt for a plant-based butter.

How do I prevent my muffins from being too dense?

To avoid dense muffins, be sure to gently fold the wet ingredients into the dry ingredients. Overmixing can lead to heavy muffins.

Can I make mini muffins with this recipe?

Yes, you can use a mini muffin tin. Just reduce the baking time to about 12-15 minutes, or until a toothpick comes out clean.

What can I use instead of sour cream?

You can substitute sour cream with plain yogurt or buttermilk for a similar texture and flavor.

How can I tell when the muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are done.

Can I add a streusel topping?

Yes, a simple streusel made of flour, butter, sugar, and cinnamon would be a delicious addition. Just sprinkle it on top of the muffins before baking.

Can I double this recipe?

Absolutely! If you want to make a larger batch, simply double the ingredients and bake them as usual. Just keep an eye on the baking time, as it may vary slightly.

Conclusion

These Strawberry Rhubarb Muffins are an irresistible combination of sweet and tart, with a light and fluffy texture that makes them perfect for any occasion. Whether you enjoy them for breakfast, a snack, or even dessert, they’re sure to become a go-to recipe in your baking repertoire. With easy-to-follow steps and plenty of variations to suit your taste, you’ll be enjoying these delicious muffins in no time!