It hurts me to say this, but making these muffins was the first time I’d used rhubarb all year. For someone who looks forward to rhubarb season every year, this is just unacceptable. When I went to the store this past weekend, I literally RAN to the the rhubarb. I can’t run, so this was particularly impressive and/or stupid.
But I got my rhubarb!
I don’t know why I love rhubarb so much. Maybe it’s because it’s a little bitter, like me, or maybe because it has such a short season and I want to make the most of it while I can. It could be the bright pink colour or the way it pairs perfectly with sweet strawberries.
It definitely has a little something, I don’t just run in the grocery store for fun.
I was thinking of things to bake this weekend (that weren’t brown butter chocolate chip cookies because I’ve made those every weekend for the last few weeks) and decided it had been a long time since I made muffins and that needed to change.
Not wanting to load them up with chocolate, and trying to take a step back from my current lemon raspberry obsession, I decided it was the perfect time to use rhubarb. I didn’t want to just make rhubarb muffins so I paired it with it’s best friend, the incredible strawberry.
I know, I know, rhubarb can pair with lots of different things. But I love it with strawberries so strawberries it was!
My basic muffin recipe was the base for this and then I just loaded up the batter with diced rhubarb and strawberries. I love this muffin recipe because it’s so, so easy and is perfectly soft and moist once it’s all baked. No cardboard muffins here, folks!
Usually I sprinkle the tops of the muffins with raw cane sugar before baking. You can totally do that, but this time I decided to just do a strawberry slice on top of each and think that worked perfectly.
Go to the store, run to the rhubarb, and get baking, friends!
Strawberry Rhubarb Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup sour cream or Greek yogurt
- 1 cup diced rhubarb
- 1 cup diced strawberries
- Strawberry slices, for topping
Directions
- Step 1 Preheat oven to 375°F and line a muffin pan with cupcake liners.
- Step 2 In a bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- Step 3 In a large bowl, whisk together the sugar and eggs until pale yellow in colour. While whisking, slowly drizzle in the vegetable oil, then add the vanilla extract and sour cream and mix well. Gently fold in the flour mixture, being careful not to overmix. Fold in the strawberries and rhubarb.
- Step 4 Divide the batter among the 12 cupcake liners and top each with a strawberry slice. Bake for 22-28 minutes, until a toothpick inserted in the centre comes out clean. Turn out onto a towel to cool completely.
