Easy Strawberry Rhubarb Muffins
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!
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.