Description

These Strawberry Rhubarb Muffins are a delightful treat with a perfect balance of sweet and tart flavors, featuring juicy strawberries and tangy rhubarb. They’re quick to make, light, fluffy, and ideal for breakfast, a snack, or dessert.

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)

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Instructions

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.

Notes

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: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Freezing: Freeze for up to 3 months. Let them cool completely before wrapping them in plastic wrap or foil and storing in a freezer-safe bag. Reheat by thawing at room temperature or in the oven.

Prep Time: 15 minutes
Cook Time: 18-22 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 19g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg