Description
Delicious Strawberry Rhubarb Muffins that are perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1 1/2 cups rhubarb, chopped
- 1/4 cup brown sugar (for topping)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the melted butter, egg, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
- Fold in the chopped strawberries and rhubarb until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle this mixture evenly over the tops of the muffins.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- Add a tablespoon of lemon zest to the batter for a refreshing citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg