Description
Soft, juicy, and full of flavor, these Easy Strawberry Rhubarb Muffins are the perfect treat for any time of day.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup strawberries, hulled and diced
- 1 cup rhubarb, diced
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, mix the granulated sugar and melted butter until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and buttermilk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the diced strawberries and rhubarb gently until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These muffins freeze well. To freeze, place them in an airtight container after they have cooled completely.
- Feel free to substitute other fruits for strawberries or rhubarb based on what you have on hand.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Keywords: Easy Strawberry Rhubarb Muffins, Strawberry Rhubarb Muffins, Muffin Recipe, Juicy Muffins, Homemade Muffins