If you’re looking for a simple and delicious treat, these Easy Strawberry Rhubarb Muffins are perfect for you. They’re quick to make and combine the sweet taste of strawberries with the tartness of rhubarb. These muffins are great for breakfast, a snack, or even dessert. Let’s get started!
| Servings | Total |
| 12 Muffins | 35mins |
History of Strawberry Rhubarb Muffins
Strawberries and rhubarb have been paired together in desserts for centuries, especially in Europe and North America. Muffins, which originated in England, became popular in the United States in the 19th century. Combining strawberries and rhubarb in muffins is a modern twist on these traditional ingredients, making for a delightful and easy-to-make treat.
Why Strawberry Rhubarb Muffins
Strawberry Rhubarb Muffins are a great way to enjoy the classic flavor combination of strawberries and rhubarb in a convenient, portable form. They are perfect for breakfast on the go, a quick snack, or a light dessert. The sweetness of the strawberries balances out the tartness of the rhubarb, creating a flavor that everyone will love.
What are Strawberry Rhubarb Muffins Made of?
Strawberry Rhubarb Muffins are made of fresh strawberries, rhubarb, flour, sugar, eggs, butter, and a few other basic baking ingredients. The batter is mixed and baked in a muffin tin, resulting in moist and flavorful muffins.
What to Have with Strawberry Rhubarb Muffins
These muffins are delicious on their own, but you can enjoy them with a pat of butter or a dollop of cream cheese. They pair well with a cup of coffee or tea, making them a perfect choice for breakfast or a mid-afternoon snack.
Is Strawberry Rhubarb Muffins Healthy?
Strawberry Rhubarb Muffins can be a healthier option if made with whole-grain flour and reduced sugar. Strawberries and rhubarb are both low in calories and high in vitamins and fiber. However, like most baked goods, they should be enjoyed in moderation due to the sugar and butter content.
Kitchen Equipment
- Mixing bowls
- Muffin tin
- Whisk
- Measuring cups and spoons
- Spatula
- Knife
- Cutting board
- Muffin liners or non-stick spray
- Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup diced rhubarb
- 1 cup diced strawberries
Directions:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick spray.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the diced rhubarb and strawberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips
- Make sure to dice the strawberries and rhubarb into small, even pieces for the best texture.
- You can substitute the buttermilk with a mixture of milk and lemon juice or vinegar if you don’t have buttermilk on hand.
- These muffins freeze well. Simply wrap them individually in plastic wrap and store them in a freezer bag for up to 3 months.
Conclusion
Easy Strawberry Rhubarb Muffins are a delicious and convenient way to enjoy the classic flavors of strawberries and rhubarb. Perfect for any time of day, these muffins are sure to become a favorite in your home. Enjoy them fresh from the oven or freeze them for later – they’re always a treat!
MORE RECIPES
Easy Strawberry Rhubarb Muffins
Equipment
- Mixing bowls
- Muffin tin
- Whisk
- Measuring cups and spoons
- Spatula
- Knife
- Cutting board
- Muffin liners or non-stick spray
- Oven
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup diced rhubarb
- 1 cup diced strawberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick spray.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Fold in the diced rhubarb and strawberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.