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Strawberry Rhubarb Muffins

Sweet & Tart Strawberry Rhubarb Muffins for Summer Mornings

Delicious Strawberry Rhubarb Muffins that blend sweet strawberries and tart rhubarb, creating a delightful summer breakfast experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose flour Use whole wheat flour for added fiber.
  • 1 cup Sugar Brown sugar can deepen the flavor.
  • 2 teaspoons Baking powder Ensure it's fresh for best results.
  • 1 teaspoon Salt No direct substitutions necessary.
  • 1 cup Milk Almond milk works for dairy-free option.
  • 2 large Eggs Flax eggs make a great vegan substitute.
  • 1/2 cup Melted butter Coconut oil can be used for dairy-free option.
For the Fruit
  • 1 cup Strawberries Fresh is best, frozen may alter texture.
  • 1 cup Chopped rhubarb Fresh or frozen, do not thaw if frozen.

Equipment

  • Muffin Pan
  • Mixing bowls
  • spatula
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, sift together the flour, sugar, baking powder, and salt. Stir until well combined.
  3. Add the milk and eggs to the dry mixture, mixing each component one at a time, then add melted butter and stir gently.
  4. Fold in the chopped strawberries and rhubarb until evenly distributed throughout the batter.
  5. Divide the batter evenly among the lined muffin cups, filling each about two-thirds full.
  6. Bake for approximately 30 minutes, or until a toothpick comes out clean and the tops are lightly golden.
  7. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use fresh ingredients and avoid overmixing to keep muffins fluffy.

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