Strawberry Rhubarb Muffins Recipe

There’s nothing quite like biting into one of these divine strawberry rhubarb muffins, fresh out of the oven, and feeling like a baking superstar without actually breaking a sweat. 🌟✨

I love the vivid mix of strawberries and rhubarb in my lovely muffins. With 1 and 1/2 cups of all-purpose flour and just 3/4 cup granulated sugar, these muffins strike a perfect balance between indulgence and sweetness.

A hint of cinnamon adds warmth, while fresh fruit augments their nutritional value.

Strawberry Rhubarb Muffins Recipe Ingredients

• All-Purpose Flour: Provides structure and carbohydrates.
• Granulated Sugar: Adds sweetness and boosts browning.
• Baking Powder: A leavening agent for fluffiness.
• Salt: Enhances flavor and balances sweetness.
• Strawberries: Offer natural sweetness and vitamin C.
• Rhubarb: Adds tartness and is rich in fiber.
• Unsalted Butter: Supplies richness and moisture.
• Milk: Contributes moisture and aids leavening.
• Egg: Binds ingredients and adds protein.
• Vanilla Extract: Provides aromatic warmth.
• Sliced Almonds: Add crunch and healthy fats.

Strawberry Rhubarb Muffins Recipe Ingredient Quantities

• 1 and 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup chopped fresh strawberries
• 3/4 cup chopped fresh rhubarb
• 1 tablespoon flour (to toss with strawberries and rhubarb)
• 1/2 teaspoon cinnamon (optional, for added flavor)
• 1/2 cup sliced almonds (optional, for topping)

How to Make this Strawberry Rhubarb Muffins Recipe

1. Set your oven to 375°F (190°C) to warm up. Prepare a muffin tin by lining it with paper liners or greasing the individual cups.

2. In a big bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using) and mix together thoroughly.

3. In a different bowl, mix together the substances that have been melted, the butter, the milk, an egg, and the vanilla that has been extracted. Use a whisk to blend everything well.

4. Combine the wet components with the dry components, using gentle and brief movements. Stop mixing as soon as the batter has come together. Do not overmix; this is a common mistake that can lead to tough muffins.

5. In a small bowl, combine the chopped strawberries and rhubarb with 1 tablespoon of flour. This will help keep the fruit from sinking in the batter.

6. Lightly mix the strawberries and rhubarb, dusted in flour, into the muffin batter.

7. Using a spoon or ice cream scoop, divide the batter evenly between the prepped muffin cups, filling each to about two-thirds full.

8. When using, add sliced almonds on top of each muffin before baking to give added texture and flavor.

9. Place in the preheated oven for 18-22 minutes, or until there is no batter left in the center of the muffin.

10. Let the muffins cool in the pan for about 5 minutes. Then, move them to a wire rack, allowing them to cool completely. Enjoy!

Strawberry Rhubarb Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners or cooking spray
4. Large mixing bowl
5. Medium mixing bowl
6. Small bowl
7. Whisk
8. Spoon or ice cream scoop
9. Measuring cups
10. Measuring spoons
11. Wire rack

FAQ

• Can I use frozen strawberries and rhubarb?Certainly! You can utilize strawberries and rhubarb that have been frozen. Just be certain to allow them to thaw and drain well before incorporating them into the muffins. You don’t want too much moisture in the muffins.
• How should I store leftover muffins?Leftover muffins should be kept in a sealed container at room temperature, where they are good for up to 3 days. For longer storage, pop them in the fridge.
• Can I substitute whole wheat flour for all-purpose flour?Whole wheat flour can be used, but it might produce a denser loaf. You might try using half whole wheat and half all-purpose flour for a better balance.
• What is a good substitute for the almonds in the topping?If you have an allergy to or dislike almonds, attempt substituting with chopped pecans, walnuts, or simply leave the nuts out for a nut-free version.
• Is it necessary to toss the fruit with flour before adding to the batter?It helps to keep the strawberries and rhubarb from sinking to the bottom and to distribute them evenly throughout the muffins when you toss them with flour. Otherwise, you’d have muffin-bottom fruit instead of fruit-filled muffins.

Strawberry Rhubarb Muffins Recipe Substitutions and Variations

All-purpose flour: Use whole wheat flour instead for more fiber. And for a gluten-free option, use a gluten-free flour blend.
Crystalized sugar: Use coconut sugar or maple syrup for a different flavor profile.

Coconut sugar: Whisk with egg whites until light and airy, then fold into your batter.

Maple sugar: Add to your flour and dry ingredients, then mix the wet ingredients. You can also use maple syrup in the same way.
Dairy milk: Almond milk or oat milk can stand in as a non-dairy substitute.
Coconut oil or a vegan butter substitute can replace unsalted butter to create a version that is free of dairy.
Almonds, sliced: When subbing in a sliced nut for an almond, we suggest a walnut or pecan for a still-nutty but different topping. Nut-free option? Skip ’em!

Pro Tips

1. Room Temperature Ingredients: Ensure your egg and milk are at room temperature. This helps them incorporate better into the batter, resulting in a more uniform texture and better rise.