Strawberry Rhubarb Muffins (Printable)

Moist muffins filled with sweet strawberries and tangy rhubarb for a delightful treat.

# What You'll Need:

→ Produce

01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup fresh rhubarb, diced

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1 cup granulated sugar
05 - 1 1/2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt

→ Wet Ingredients

08 - 2 large eggs
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/2 cup buttermilk
11 - 1 tsp pure vanilla extract

→ Optional Topping

12 - 2 tbsp coarse sugar for sprinkling

# Directions:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the wells.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - In a separate bowl, beat the eggs, then whisk in melted butter, buttermilk, and vanilla extract until smooth and combined.
04 - Pour the wet ingredients into the dry ingredients and gently fold together until just barely combined. Do not overmix.
05 - Gently fold in the diced strawberries and rhubarb until evenly distributed throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each about 3/4 full.
07 - Sprinkle the tops with coarse sugar if desired for a crunchy sweet crust.
08 - Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
09 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The crumb is impossibly tender while still holding together beautifully, thanks to that buttermilk doing its magic
  • Fresh strawberry juice mingles with tart rhubarb in every bite, creating this perfect balance you cant get from either fruit alone
02 -
  • Overmixing creates tough muffins, so stop as soon as you no longer see dry flour even if it looks uneven
  • Frozen fruit works perfectly but needs to go in frozen, not thawed, or you'll end up with soggy bottoms and streaky batter
03 -
  • Room temperature ingredients create the most tender texture, so pull your eggs and buttermilk out about 30 minutes before you start
  • That coarse sugar topping isn't just pretty, it creates a protective crust that keeps the muffins fresh longer

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