Strawberry Rhubarb Muffins (Printable)

Moist, tender muffins filled with fresh strawberries and tart rhubarb for a delightful morning or afternoon treat.

# What You'll Need:

→ Produce

01 - 1 cup fresh strawberries, hulled and diced
02 - 1 cup fresh rhubarb, diced

→ Dry Ingredients

03 - 2 cups all-purpose flour
04 - 1 cup granulated sugar
05 - 1 1/2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt

→ Wet Ingredients

08 - 2 large eggs
09 - 1/2 cup vegetable oil
10 - 3/4 cup whole milk
11 - 1 teaspoon vanilla extract

→ Optional Topping

12 - 2 tablespoons coarse sugar

# Directions:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk the eggs, oil, milk, and vanilla extract until fully combined and smooth.
04 - Pour the wet mixture into the dry ingredients. Mix gently with a spatula just until combined; avoid overmixing to keep muffins tender.
05 - Gently fold the diced strawberries and rhubarb into the batter until evenly distributed.
06 - Divide the batter evenly among the 12 muffin cups. Sprinkle the tops with coarse sugar if using.
07 - Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
08 - Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Hints:

01 -
  • The combination of tart rhubarb and sweet strawberries creates this perfect balance that keeps you coming back for just one more
  • These muffins stay incredibly moist for days, which is saying something for something that disappears so fast in my house
02 -
  • Overmixing is the enemy here, so stop folding the moment the flour disappears into the batter
  • If using frozen fruit, add it straight from the freezer and expect to add a minute or two to the baking time
03 -
  • Room temperature ingredients combine more easily and create a more tender texture
  • Letting the batter rest for 10 minutes before baking helps the flour hydrate and improves the final result

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