Description
Deliciously soft and fresh strawberry rhubarb muffins perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with butter.
- In a mixing bowl, combine diced strawberries and rhubarb. Set aside.
- In another large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In a separate bowl, mix together the melted butter, buttermilk, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the strawberry and rhubarb mixture.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, consider adding a teaspoon of cinnamon to the dry ingredients.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
Keywords: strawberry rhubarb muffins, soft muffins, fresh muffins, easy muffin recipe