These Rhubarb Strawberry Muffins are a tasty blend of tart and sweet! The fresh rhubarb gives a nice zing, while ripe strawberries bring delightful flavor. Each bite is soft and fluffy!
Honestly, I can’t resist them warm from the oven! They make a perfect snack or breakfast treat. Just add a dab of butter, and you’re in for a cozy treat. 🍓
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to for these muffins, providing a great texture. If you want a healthier twist, whole wheat flour can be used. Just keep in mind it may make the muffins a bit denser.
Granulated Sugar: Regular granulated sugar sweetens the muffins nicely. For a less refined option, you can use coconut sugar or even honey (just reduce the liquid slightly in the recipe).
Buttermilk: Buttermilk is essential for keeping the muffins moist and fluffy. If you don’t have any, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes to mimic the tangy flavor.
Rhubarb: The tartness of rhubarb really brightens these muffins. If rhubarb is out of season, you can use diced tart apples or even cranberries as a substitute.
Strawberries: Fresh strawberries add sweetness. If they’re not available, feel free to swap in frozen strawberries—just be sure to thaw and drain them first to avoid excess moisture.
How Do I Get the Perfect Crumb Topping?
The crumb topping is a lovely addition that brings texture and sweetness. To achieve that perfect crumbly layer, the butter needs to be cold. When cutting it into the flour and sugar, aim for a mixture that resembles coarse crumbs but isn’t too uniform.
- Mix flour, sugar, and optional cinnamon in a bowl.
- Use a fork or pastry cutter to cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Don’t overwork it, as you want those buttery chunks that will bake into a nice, crunchy topping.
Delicious Rhubarb Strawberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for warmth)
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk (or milk with 1 tablespoon lemon juice/vinegar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rhubarb, diced small
- 1 cup strawberries, chopped
For the Crumb Topping:
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
- 3 tablespoons cold unsalted butter, cubed
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 20-25 minutes to bake. Plus, allow an additional 5-10 minutes for cooling. So, you’ll be enjoying your fresh muffins in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). While that warms up, line a muffin tin with paper liners or lightly grease it with butter or cooking spray. This will help your muffins come out easily after baking!
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and optional ground cinnamon. This will help distribute all the dry ingredients evenly.
3. Combine Wet Ingredients:
In another bowl, mix together the melted butter, buttermilk, egg, and vanilla extract. Whisk until everything is combined and smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir them together until just combined. Try not to overmix—the batter should be thick and slightly lumpy.
5. Add Fruit:
Carefully fold in the diced rhubarb and chopped strawberries. Make sure they are evenly distributed throughout the batter but be gentle to avoid breaking them apart.
6. Prepare the Crumb Topping:
In a small bowl, mix together the flour, sugar, and optional cinnamon for the crumb topping. Cut in the cold butter using a fork or pastry cutter until it resembles coarse crumbs—this will give your muffins a lovely crunch!
7. Fill the Muffin Cups:
Spoon the batter into the muffin cups, filling each one about 3/4 full. This allows room for the muffins to rise without overflowing. Once filled, sprinkle the crumb topping generously over each muffin.
8. Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They are done when a toothpick inserted into the center of a muffin comes out clean and the tops are golden and crumbly.
9. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. This helps prevent the bottoms from getting soggy.
10. Serve and Enjoy:
Enjoy your muffins warm or at room temperature. They are delicious on their own, but you can also serve them with butter or a dollop of cream for an extra treat!
These Rhubarb Strawberry Muffins are sure to be a hit with their sweet and tart flavors combined. Enjoy every bite!
Can I Use Frozen Rhubarb or Strawberries?
Yes, you can use frozen fruit! Just make sure to thaw and drain them first to prevent excess moisture in the batter. However, keep in mind that the muffins might have a slightly different texture.
What If I Don’t Have Buttermilk?
No worries! You can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5-10 minutes until it thickens slightly, and you’re good to go!
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, swap the egg for a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use plant-based butter and milk. They’ll still turn out delicious!
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap them individually in plastic wrap and place them in a freezer bag; they’ll stay fresh for up to 3 months!
