Description
Soft and moist Strawberry Rhubarb Muffins filled with sweet strawberries and tart rhubarb, making them perfect for a delightful breakfast or a tasty snack any time of the day.
Ingredients
Dry Ingredients
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (100 g) sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 egg
- ½ cup (120 ml) milk
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
Fruit
- 1 cup strawberries, chopped
- ½ cup rhubarb, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners or grease it lightly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir well to evenly distribute the leavening agents and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in Fruits: Carefully fold in the chopped strawberries and rhubarb, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about ¾ full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack. Serve once cooled or slightly warm.
Notes
- You can use fresh or frozen strawberries and rhubarb; if using frozen, do not thaw to avoid excess moisture.
- Do not overmix the batter as it can result in tough muffins with tunnels.
- Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
