These Rhubarb Strawberry Muffins are a tasty treat with a fun twist! The tartness of rhubarb pairs perfectly with sweet strawberries, creating a yummy flavor.
They’re super easy to whip up and make your kitchen smell amazing. I love having them for breakfast or as a snack—just right with a cup of tea!
Key Ingredients & Substitutions
Flour: All-purpose flour is perfect for muffins, giving them a nice structure. If you’re looking for a healthier option, you can use whole wheat flour. Just remember it might make the muffins denser.
Buttermilk: Buttermilk adds moisture and tang. If you don’t have it, mix regular milk with 1 tablespoon of vinegar or lemon juice. This homemade version works just as well!
Rhubarb: Fresh rhubarb is ideal for that tartness, but if it’s out of season, you could use frozen rhubarb. Just thaw and drain it before mixing in.
Strawberries: Fresh strawberries add sweetness. You could swap them for other berries like raspberries or blueberries if you prefer. They give great flavor too!
Crumble Topping: The cold butter is key to getting that crumbly texture. If you prefer a dairy-free option, you can use coconut oil instead of butter in the topping.
How Do I Avoid Overmixing the Batter?
Overmixing can lead to tough muffins, which we want to avoid! Here are some tips:
- Mix dry ingredients in one bowl and wet ingredients in another. This keeps it organized!
- Once you combine wet and dry ingredients, stir gently and just until you see no dry flour. It’s okay if the batter looks a bit lumpy.
- For folding in fruit, use a spatula and be gentle. A few folds are usually enough to distribute the rhubarb and strawberries.
Remember, a little care in this step leads to soft and fluffy muffins!
How to Make Delicious Rhubarb Strawberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, melted and cooled
- 1 cup buttermilk (or milk with 1 tablespoon vinegar or lemon juice)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup rhubarb, finely chopped
- 1 cup strawberries, diced
For the Crumble Topping:
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20-25 minutes for baking. In total, you’ll need around 40-50 minutes to have these delicious muffins ready to eat. You’ll love how easy they are to whip up!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This helps to evenly distribute the ingredients and aerate the flour.
3. Combine Wet Ingredients:
In a separate bowl, mix together the melted butter, buttermilk, egg, and vanilla extract until everything is well combined. You want a smooth mixture!
4. Mix Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. It’s important not to overmix—lumpy batter is perfectly fine!
5. Add the Fruit:
Carefully fold in the finely chopped rhubarb and diced strawberries. Make sure they are evenly distributed throughout the batter to ensure every muffin has fruit in it.
6. Make the Crumble Topping:
In a small bowl, mix together the sugar, flour, and cinnamon (if you’re using it). Cut in the cold butter using a pastry cutter or your fingers until the mixture becomes crumbly.
7. Fill the Muffin Cups:
Scoop the batter into the muffin cups, filling each one almost to the top. Then, sprinkle the crumble topping generously over each muffin to add a little texture and sweetness.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them towards the end!
9. Cool and Serve:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve warm or at room temperature, optionally with a bit of butter or cream cheese for extra flavor. Enjoy your tasty muffins!
Can I Use Other Fruits Instead of Rhubarb and Strawberries?
Absolutely! You can substitute rhubarb with tart apples or berries, such as raspberries or blueberries. As for strawberries, feel free to use any other berry you enjoy. Just keep in mind that the flavors will vary slightly with different fruits!
How Can I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature when you’re ready to enjoy!
Can I Make These Muffins Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend for this recipe. Just make sure it includes xanthan gum, as this will help provide the structure needed for the muffins to hold up well.
What Should I Do If the Muffins Are Too Dry?
If you find your muffins are dry, they may have been overbaked or overmixed. To prevent this, watch them closely in the oven during the final minutes. If you accidentally overbake them, serving them with butter or cream cheese can help add moisture back!
