Strawberry Rhubarb Muffins (Printable)

Moist muffins loaded with fresh strawberries and tangy rhubarb, ideal for breakfast or snacks.

# 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 Steps:

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 smooth.
04 - Pour the wet ingredients into the dry ingredients and gently fold until almost combined. Do not overmix.
05 - Gently 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 a crunchy finish.
08 - Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.
09 - Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • The texture is incredibly tender thanks to melted butter and buttermilk working together
  • That sweet-tart combination wakes up your tastebuds in the best possible way
  • They come together so quickly you can have fresh muffins before your coffee even finishes brewing
02 -
  • Overmixing makes muffins tough and chewy, stop as soon as the flour disappears
  • Frozen fruit works beautifully but dont thaw it first or your batter will turn pink and watery
  • The centers continue baking slightly in those first minutes out of the oven
03 -
  • Toss your fruit in a tablespoon of flour before folding it in to prevent sinking
  • Use an ice cream scoop for perfectly portioned muffins every time

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