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Strawberry Rhubarb Muffins — Fresh homemade recipe photo

Strawberry Rhubarb Muffins

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My mother-in-law once called these "the only muffin worth waking up for," which I suspected was just her being polite until I noticed she kept coming back to the pan. The rhubarb gets so tender it practically dissolves into a tart ribbon through the crumb, and the strawberries hold their shape long enough to give you that satisfying bite. I keep them on my counter during spring because they're forgiving — you can toss in whatever berries are looking tired without thinking twice.
The trick I learned early is tossing the rhubarb with a little flour before folding it in; otherwise every piece sinks straight to the bottom and leaves the top half doing all the work. These keep well for three days covered at room temperature, which is usually when they disappear — my kids eat them like candy while pretending not to.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: muffin
Cuisine: American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
Wet Ingredients
  • ½ cup unsalted butter softened
  • 2 large eggs at room temperature
  • ⅔ cup buttermilk or sour milk see notes
  • 1 tsp vanilla extract
Add-ins
  • 1 ½ cups chopped rhubarb about 8-10 stalks, cut into ¼-inch pieces
  • 1 ½ cups fresh strawberries hulled and quartered

Method
 

  1. Preheat your oven to 375°F. Line a 12-cup muffin tin with liners or grease well.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no lumps remain.
  3. In another bowl (or a large measuring cup), beat the softened butter with a wooden spoon until creamy. Add the eggs one at a time, beating after each addition until smooth.
  4. Stir in the buttermilk and vanilla extract until combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined — a few small lumps are fine. Don't overmix; you want these tender, not dense.
  6. Toss the chopped rhubarb with 1 tablespoon of flour in a small bowl (this prevents sinking). Fold it into the batter along with the strawberries using a spatula or large spoon.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. If you want taller, bakery-style tops, fill them nearly to the rim.
  8. Bake for 20-25 minutes until the tops are golden and a toothpick inserted into the center of one muffin comes out clean or with just moist crumbs (not wet batter). The edges should pull slightly away from the sides of the pan.
  9. Let cool in the tin for 5 minutes, then transfer to a wire rack. These are best eaten warm or at room temperature.

Nutrition

Calories: 285kcalCarbohydrates: 38gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 60mgSodium: 245mgPotassium: 130mgFiber: 2gSugar: 21gVitamin A: 8IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

If you don't have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into ⅔ cup milk and let it sit for 5 minutes until slightly thickened.
Rhubarb can be quite tart — if your stalks are particularly sharp, add an extra 2-3 tablespoons of sugar to the batter. I taste a piece raw before chopping to decide.
These freeze beautifully after cooling completely. Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave briefly.
Serving suggestion: warm them slightly with a pat of butter on top, or serve alongside cream cheese frosting if you're feeling indulgent.

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