Strawberry Rhubarb Muffins Recipe
These Strawberry Rhubarb Muffins Recipe are the perfect balance of sweet and tart, packed with juicy strawberries and tangy rhubarb in a soft, tender crumb. With a golden, slightly crisp top and a moist interior, these muffins are a delightful treat for breakfast, brunch, or an afternoon snack. Easy to make and bursting with fresh fruit flavors, they are a must-bake during rhubarb season!
Servings: 12
Calories: 244kcal
Equipment
- Muffin Pan
- Paper Liners
- Mixing Bowls
- Measuring Cups and Spoons
- Spatula
- Wire Rack
Ingredients
- 1 cup rhubarb cut into ¼” pieces
- 1 cup fresh strawberries cut into ¼” pieces.
- 250 grams all-purpose flour + 1 tablespoon to coat fruit (about 2 cups + 1 tbsp)
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup whole milk
- 2 eggs, large
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400F degrees. Prepare a muffin pan with cupcake liners. Set aside.
- In a small mix fruit with 1 tablespoon flour and mix to combine.
- In a medium bowl, whisk 2 cups flour, baking powder and salt. Set aside.
- In a bowl, whisk granulated sugar, vegetable oil, milk, eggs and vanilla.
- With a spatula mix in dry ingredients, then fold in fruit.
- Fold in, divided into 12 muffin cavities.
- Bake for 18 minutes or until a toothpick comes out with moist crumbs from the center of a muffin.
- Remove from the oven and cool for several minutes on a wire rack before removing from pan.
Notes
- Tossing the strawberries and rhubarb in flour prevents them from sinking to the bottom.
- Allowing the batter to rest for 10 minutes before baking helps create a better texture.
- If using frozen rhubarb or strawberries, do not thaw before mixing.
- Stir until just combined to keep the muffins light and fluffy.
- Insert a toothpick in the center—if it comes out clean, they’re ready
Nutrition
Calories: 244kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 183mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 68IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg
