Big Buttermilk Strawberry Rhubarb Muffins for a Cozy Morning

Delight in these Big Buttermilk Strawberry Rhubarb Muffins that perfectly combine sweet strawberries and tart rhubarb for a cozy brunch treat.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 6 muffins

Course: Breakfast

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

5 tablespoons Unsalted Butter, melted Can be substituted with coconut oil for dairy-free options.
2¾ cups All-Purpose Flour Cake flour may yield a lighter texture.
½ cup + 2 tablespoons Light Brown Sugar Can be replaced with brown sugar or coconut sugar.
¾ teaspoon Fine Sea Salt Use kosher salt as an alternative.
8 ounces Strawberries, hulled and chopped Frozen strawberries can be used but drain excess liquid.
2 stalks Rhubarb, diced Contributes tartness and can be omitted or replaced.
¼ cup Cornstarch Can be swapped with arrowroot powder.
1 teaspoon Lemon Juice Use lime juice for a different citrus note.
½ cup Granulated Sugar Can be replaced with honey or agave syrup.
1 teaspoon Baking Powder Ensure freshness.
1 teaspoon Baking Soda Ensure freshness.
1 unit Egg, lightly beaten A flax egg can be used for a vegan version.
¼ cup Canola Oil Avocado oil can be used as a healthier alternative.
1 cup Buttermilk Milk with vinegar or yogurt can serve as substitutes.
2 teaspoons Vanilla Extract Almond extract can offer a complementary taste.
1 unit Grated Zest from orange or lemon Omit if not available but recommended.

For the Streusel Topping

¼ cup Light Brown Sugar Can be substituted with white sugar.
½ cup All-Purpose Flour Whole wheat flour can add a nutty flavor.
3 tablespoons Unsalted Butter, melted Coconut oil works as a dairy-free option.
¼ teaspoon Fine Sea Salt Can be adjusted based on preference.

Equipment

6-cup jumbo muffin tin

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a 6-cup jumbo muffin tin with parchment liners.
In a bowl, combine the melted butter, flour, brown sugar, and salt for the streusel topping.
In a separate bowl, mix the strawberries, rhubarb, cornstarch, brown sugar, and lemon juice.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and zest.
Create a well in the dry ingredients and add the egg, canola oil, melted butter, buttermilk, and vanilla extract.
Divide the batter among the muffin cups, add the fruit mixture, and sprinkle with streusel topping.
Bake for 22-27 minutes or until golden brown and a toothpick comes out with a few moist crumbs.

Nutrition

Serving: 1muffinCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 7mgCalcium: 60mgIron: 1mg

Notes

Store muffins in an airtight container for up to 3 days at room temperature or freeze for up to 2 months.

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