Description
Soft and fluffy muffins bursting with sweet strawberries and tangy rhubarb—perfect for breakfast or a light dessert. These Strawberry Rhubarb Muffins combine fresh fruit with classic muffin ingredients to create a moist and flavorful treat that’s easy to make and delicious any time of day.
Ingredients
Fruits
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup sugar
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, beat the egg and then add the sugar, milk, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Fruits: Toss the chopped strawberries and rhubarb in a small amount of flour to prevent them from sinking, then gently fold them into the batter evenly.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Toss the chopped strawberries and rhubarb in flour before folding into the batter to prevent them from sinking to the bottom during baking.
- For an extra touch of sweetness and texture, sprinkle a little sugar on top of the muffins before baking.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
