I have three guidelines for perfect muffins: they need to be very soft, very moist, and have a level of sweetness that isn’t overly cloying or bland. I am pleased to say that these strawberry rhubarb muffins meet all of these criteria.
Strawberries and rhubarb have long been a classic combination and for good reason. Strawberries offer a refreshing, natural sweetness and rhubarb offers a delicate tartness that is not overpowering. Together they create a lovely flavor that will work well at your next Easter or Mother’s Day brunch.
A few notes on the recipe: when you add the melted butter to the batter it may clump up a bit due to the other ingredients being cool. That is absolutely fine and will keep the muffins very moist. If you prefer to use a healthier fat, try swapping the butter with melted coconut oil.
Strawberry Rhubarb Muffins
Total Time: 30 minutes
Yields: 12 muffins
- 8 ounces (1½ cups) all purpose flour
- 2 teaspoons baking powder
- ½ cup sugar
- 3/4 cup strawberries, finely diced
- 3/4 cup rhubarb
- 1 egg
- 1 teaspoon vanilla
- ¾ cup milk, regular or non-dairy (I used unsweetened almond milk)
- ⅓ cup unsalted butter, melted
- brown sugar for garnish
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with baking cups or grease the pan with baking spray.
- In a large bowl, whisk together the flour, baking powder and sugar. Stir in the strawberries and rhubarb.
- In a separate bowl, whisk together the egg, vanilla, milk and melted butter (the butter may clump up which is fine). Stir the wet ingredients into the dry. Mix until just combined. Don’t overwork the batter, some lumps are fine.
- Scoop the batter into the prepared pan and sprinkle a bit of brown sugar on top of each muffin.
- Bake for 22-25 minutes, until the tops are starting to brown. Allow to cool for 5 minutes.
- Enjoy warm or at room temperature.
Photo credit: Jennifer Farley