Description
These easy homemade strawberry rhubarb muffins are bursting with fresh flavors and perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 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.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the diced strawberries and rhubarb.
- 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.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use fresh rhubarb and strawberries.
- You can substitute Greek yogurt for buttermilk if desired.
- These muffins freeze well. Store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 30
Keywords: strawberry rhubarb muffins easy homemade, homemade muffins, strawberry rhubarb recipe, easy baking recipes, breakfast muffins