Description
Strawberry rhubarb muffins are a delightful treat that perfectly balances the sweetness of fresh strawberries with the tartness of vibrant rhubarb. These moist, fluffy muffins are ideal for breakfast, snacks, or dessert, making them a versatile addition to any occasion. The warm aroma wafting from your oven will have everyone eagerly waiting for a bite of this sweet-tart goodness. Indulge in these scrumptious muffins—your taste buds will thank you!
Ingredients
Scale
- 1 cup fresh strawberries, chopped
- 1 cup rhubarb stalks, diced
- 2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 tsp cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing or lining it with paper liners.
- In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt.
- In another bowl, combine melted butter, eggs, milk, and vanilla extract; mix until smooth.
- Gradually add the wet mixture to the dry ingredients while stirring gently; fold in strawberries and rhubarb until just combined.
- Divide the batter evenly among muffin cups and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg