Strawberry Rhubarb Muffins
Tender, fruity muffins filled with sweet strawberries and tart rhubarb. Simple to make, perfect for brunch, and freezer-friendly.
Ingredients
Muffin Batter
- 250 g all-purpose flour
- 150 g granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 180 ml buttermilk (or milk + 1 tbsp lemon juice)
- 80 ml neutral oil or melted butter
- 1 large egg room temperature
- 1 tsp vanilla extract
Fruit
- 1 ½ cups chopped strawberries fresh or thawed & drained if frozen
- 1 cup chopped rhubarb about 2 medium stalks
- 1 tbsp coarse sugar for topping optional
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease the cups.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk buttermilk, oil (or melted butter), egg, and vanilla until combined.
- Pour the wet into the dry and stir gently until just combined. Do not overmix.
- Toss the chopped strawberries and rhubarb with a light dusting of flour to prevent sinking, then fold into the batter.
- Divide batter among muffin cups, filling 3/4 full. Sprinkle coarse sugar on top if desired. Bake at 400°F for 5 minutes, then reduce heat to 375°F (190°C) and bake 13–17 more minutes until golden and a toothpick comes out with moist crumbs.
- Cool in the tin 5 minutes, then transfer to a wire rack. Store at room temperature in an airtight container for up to 3 days or freeze for longer storage.
Notes
- If rhubarb is very tart, toss with 1–2 tbsp sugar and let sit 10 minutes before draining and folding in.
- For dairy-free muffins, use almond or oat milk with 1 tbsp lemon juice and coconut oil or dairy-free butter.
- To prevent fruit from sinking, toss it in flour before folding into the batter.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gSodium: 170mgSugar: 14g
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