Description
These delightful muffins combine the tartness of rhubarb with the sweetness of strawberries, resulting in a perfect balance of flavors. Ideal for a spring morning, these fluffy muffins are sure to brighten your day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- 1 tablespoon all-purpose flour (for tossing with fruit)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the granulated sugar and egg until well combined. Add the buttermilk, vegetable oil, and vanilla extract; mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- In a separate bowl, toss the chopped strawberries and rhubarb with 1 tablespoon of flour to coat. This helps prevent the fruit from sinking.
- Fold the coated fruit into the muffin batter gently until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added sweetness, you can sprinkle a little extra sugar on top of the muffins before baking.
- These muffins are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Nutrition
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 7
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
- Cholesterol: 20
Keywords: strawberry rhubarb muffins, fluffy muffins, spring morning muffins, easy muffin recipe, baking with strawberries, baking with rhubarb, fresh muffins, homemade muffins