Strawberry Rhubarb Muffins (Printer-friendly)

Moist muffins bursting with fresh strawberries and tangy rhubarb for a delightful morning bite.

# What You 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

# How to Make It:

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 thoroughly combined.
04 - Pour the wet ingredients into the dry ingredients and gently mix until almost combined. Be careful not to overmix.
05 - Fold in the diced strawberries and rhubarb just 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 sweet, crunchy topping.
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 way the sweet strawberries balance against that bright rhubarb tang creates something magical in every bite
  • These muffins stay incredibly moist for days, making them perfect for grab-and-go breakfasts throughout the week
02 -
  • Overmixing is the enemy of tender muffins, so stop mixing as soon as the flour disappears
  • Frozen fruit works wonderfully here, but toss it in a little flour first to prevent it from sinking to the bottom
03 -
  • Room temperature ingredients blend together more smoothly, so set everything out about 30 minutes before you start
  • Fill any empty muffin cups with water to help the muffins bake evenly and prevent warping your pan

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