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Simple Strawberry Rhubarb Muffins

Delightful Simple Strawberry Rhubarb Muffins for Spring Mornings

Experience the magic of spring with these Simple Strawberry Rhubarb Muffins, featuring sweet strawberries and tangy rhubarb.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling Time 10 minutes
Total Time 48 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 1/2 cups All-Purpose Flour Use King Arthur brand for consistency.
  • 1 cup Sugar Can substitute with coconut sugar for a healthier option.
  • 1/2 cup Brown Sugar Light brown sugar works well.
  • 1/2 cup Cold Butter Must be kept cold for the best texture.
  • 1 large Egg Use room-temperature egg for better mixing.
  • 1/2 cup Milk Any type of milk, including dairy-free options.
  • 2 teaspoons Baking Powder Ensure it's fresh for maximum rise.
  • 1/2 teaspoon Salt Reduce for low-sodium diets.
  • 1 cup Strawberries Hull and dice into 1/2-inch pieces.
  • 1 cup Rhubarb Fresh preferred, can use thawed frozen.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor.
For the Topping
  • 1/4 cup Cold Butter Must be kept cold.
  • 1/2 cup Walnuts Can be replaced with pecans or omitted.
  • 1 cup Sugar Used for streusel topping.
  • 1 cup Flour Used for streusel topping.

Equipment

  • Oven
  • muffin pan
  • Mixing bowls
  • Food Processor
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Combine 1 cup of all-purpose flour, 1/4 cup of granulated sugar, and a pinch of salt in a food processor. Add 1/4 cup of cold butter, then pulse until coarse crumbs. Stir in walnuts and set aside.
  2. Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
  3. Hull and dice 1 cup of fresh strawberries and slice 1 cup of rhubarb into uniform pieces.
  4. In a large mixing bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.
  5. In a separate bowl, beat together 1/2 cup of melted butter and 1/2 cup of granulated sugar until creamy. Add 1 egg, whisking after each addition. Pour in 1/2 cup of milk and 1 teaspoon of vanilla extract.
  6. Gently combine the wet ingredients into the dry ingredients, stirring until just mixed. Fold in strawberries and rhubarb.
  7. Divide the batter among the muffin cups, filling about two-thirds full. Sprinkle the streusel topping generously over each.
  8. Bake for 15–18 minutes until golden brown, and a toothpick comes out clean.
  9. Cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 35mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For best results, avoid overmixing and ensure uniform fruit size for even baking. Store muffins in an airtight container.

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