If you love the sweet and tangy flavors of strawberry and rhubarb, you’ll adore these Strawberry Rhubarb Muffins! These muffins are moist, packed with fresh fruit, and make the perfect breakfast or snack. The combination of juicy strawberries and tart rhubarb creates a delightful contrast, while the tender muffin base brings everything together. Plus, they’re super easy to whip up!
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Why You’ll Love These Strawberry Rhubarb Muffins
- Perfectly Balanced Flavors: Sweet strawberries meet tart rhubarb for a delicious bite in every muffin.
- Moist and Tender: These muffins have a soft, light texture thanks to the buttermilk and fruit.
- Easy to Make: Simple ingredients and quick preparation make them perfect for any baking level.
Ingredients for Strawberry Rhubarb Muffins
To make these delightful muffins, you’ll need the following ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, for added texture)
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup buttermilk (or regular milk with 1 teaspoon lemon juice or vinegar)
- 1/3 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced fresh rhubarb (about 1-2 stalks)
- 1 cup diced fresh strawberries
- Turbinado sugar or extra sugar (optional, for sprinkling on top)
Tools You’ll Need
- Muffin tin: For baking your muffins.
- Mixing bowls: To combine the wet and dry ingredients.
- Spatula: To fold in the strawberries and rhubarb.
How to Make Strawberry Rhubarb Muffins
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
Step 2: Combine Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, whole wheat flour (if using), sugar, baking powder, baking soda, salt, and cinnamon (if using).
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Step 4: Fold in the Fruit
- Gently fold the diced rhubarb and strawberries into the wet ingredients.
- Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix—small lumps are okay!
Step 5: Fill the Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- If desired, sprinkle the tops with turbinado sugar or regular sugar for a bit of crunch and sweetness.
Step 6: Bake the Muffins
- Bake in the preheated oven for 18-22 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, then transfer to a wire rack to cool completely.
Serving Suggestions
- Enjoy these muffins warm with a little butter or cream cheese for an extra indulgence.
- Pair with a cup of coffee or tea for the perfect afternoon treat.
Tips for the Best Strawberry Rhubarb Muffins
- Fresh Fruit Is Best: Fresh strawberries and rhubarb give these muffins the best texture and flavor, but frozen fruit can work in a pinch—just make sure to thaw and drain them first.
- Buttermilk for Moisture: Using buttermilk helps keep the muffins tender and moist. If you don’t have buttermilk, you can make your own by adding 1 teaspoon of lemon juice or vinegar to regular milk.
- Don’t Overmix: Overmixing the batter can make your muffins dense. Stir until just combined for the lightest texture.
Storage Instructions
- To Store: Keep muffins in an airtight container at room temperature for up to 3 days.
- To Freeze: Wrap muffins individually in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm them in the microwave for about 20 seconds.
Frequently Asked Questions (FAQ)
Q1: Can I make these muffins gluten-free?
A: Yes! You can substitute a gluten-free all-purpose flour blend for the regular flour in this recipe.
Q2: Can I use frozen fruit?
A: Yes, you can use frozen strawberries and rhubarb. Just be sure to thaw and drain them well to avoid excess moisture in the batter.
Q3: What can I use if I don’t have rhubarb?
A: If rhubarb isn’t available, you can substitute diced apples, raspberries, or even more strawberries for a slightly different flavor.
Conclusion: Sweet and Tangy Perfection!
These Strawberry Rhubarb Muffins bring together the perfect balance of sweet and tart, making them a delightful treat for any time of day. They’re easy to make, full of fresh fruit flavor, and wonderfully moist. Give them a try and watch them disappear!
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Nutritional Information (per serving)
- Calories: 220
- Protein: 4g
- Carbohydrates: 30g
- Fat: 9g
- Fiber: 2g
Enjoy every bite of these delicious strawberry rhubarb muffins, and share the joy with friends and family!
