Description
Strawberry Rhubarb Muffins are a delightful springtime treat, combining luscious strawberries with tangy rhubarb for a perfect balance of flavors. These moist, fluffy muffins are easy to whip up and will fill your kitchen with an irresistible aroma. Perfect for breakfast, brunch, or as a sweet snack, they evoke nostalgia and warmth with every bite. Enjoy them fresh out of the oven or stored for later indulgence!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 cup fresh strawberries, chopped
- 1 cup fresh rhubarb, chopped
Instructions
- Preheat your oven to 375?F (190?C) and prepare a muffin tin with liners or grease it.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine eggs, milk, and melted butter until smooth; optionally add vanilla extract.
- Gently fold in chopped strawberries and rhubarb into the wet mixture.
- Pour the wet ingredients into the dry ingredients; stir until just combined?do not overmix.
- Scoop batter into muffin tins until about two-thirds full. Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg