These Strawberry Rhubarb muffins are a sweet treat with a tangy twist! They are packed with fresh strawberries and tart rhubarb, making each bite a burst of flavor.
I’m always excited when I bake these! The smell of them baking is enough to make anyone’s mouth water. Enjoy them warm with a little butter, and you’ll be in muffin heaven!
Key Ingredients & Substitutions
Rhubarb: This tart veggie adds a unique flavor to the muffins. If you can’t find rhubarb, tart apples or cranberries can work well. Just keep an eye on the sweetness balance.
Strawberries: Fresh strawberries are key, but frozen strawberries can be used too—just make sure to thaw and drain them to avoid extra moisture.
Flour: All-purpose flour is standard, but you could substitute whole wheat flour for a nuttier flavor. Just note, it might change the texture a bit.
Nuts: Optional for topping; I love using walnuts for their rich flavor. If you’re nut-free, just skip them or use seeds like sunflower instead.
Milk: Any milk works! You can use almond milk or oat milk for a dairy-free option. Just choose an unsweetened variety to control the sweetness of the muffins.
How Do I Avoid Overmixing the Batter?
One of the common steps where people struggle is mixing the batter. Overmixing can lead to tough muffins, so here’s a simple guide:
- Mix dry ingredients separately from wet ingredients.
- Pour wet mix into dry ingredients and stir gently using a spatula.
- Stop mixing as soon as you see no more flour. It’s okay if the batter is slightly lumpy!
- When adding strawberries and rhubarb, fold them in gently to avoid crushing the fruit.
Following these tips will help you achieve tender, fluffy muffins every time!
How to Make Strawberry Rhubarb Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 cup chopped fresh strawberries
- 1 cup chopped rhubarb
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Optional Toppings:
- ½ cup chopped nuts (e.g., walnuts or pecans)
- 2 tablespoons sugar for topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Total time is around 40-45 minutes, so you can enjoy these delightful muffins in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Don’t forget to line your muffin tin with paper liners to make it easy to remove the muffins later!
2. Mix the Dry Ingredients:
In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Stir these dry ingredients together until they are well mixed. This helps the muffins rise uniformly!
3. Combine the Wet Ingredients:
In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until everything is well blended. This will provide moisture and flavor to your muffins!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix; it’s okay if there are still a few lumps in the batter.
5. Add the Strawberries and Rhubarb:
Gently fold in the chopped strawberries and rhubarb, making sure they are evenly distributed throughout the batter. The sweetness of the strawberries and tartness of the rhubarb will make a perfect combination!
6. Fill the Muffin Tins:
Scoop the batter into the muffin cups, filling each about two-thirds full. Don’t worry if they seem a bit full—this will help make them nice and fluffy!
7. Add Toppings:
If you’d like, sprinkle the chopped nuts and a little sugar on top of each muffin to give them a nice crunch and extra sweetness.
8. Bake the Muffins:
Place the muffin tin in your preheated oven and bake for 20-25 minutes. They’re done when a toothpick inserted into the center comes out clean.
9. Cool Down:
Once baked, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This will keep them from getting soggy!
10. Enjoy!
Your delicious strawberry rhubarb muffins are ready! Enjoy them fresh or lightly toasted for a special treat!
Can I Use Frozen Strawberries or Rhubarb in This Recipe?
Yes, you can use frozen strawberries or rhubarb! Just make sure to thaw them first and drain any excess liquid to avoid soggy muffins. You may also want to chop them smaller if they’re in larger pieces after thawing.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can substitute whole wheat flour for all-purpose flour, but the muffins may be denser. If you want a lighter texture, try using half all-purpose and half whole wheat flour to start.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They’ll stay good for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Add Other Ingredients to the Muffins?
Yes, feel free to get creative! You can add spices like cinnamon or nutmeg, or toss in some chocolate chips or dried fruit for a different twist. Just keep in mind that too many mix-ins might change the texture of the muffins, so don’t overdo it!
