Strawberry & Rhubarb Muffins

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Makes approximately 18 medium or 12 jumbo muffins.


3 cups all-purpose flour
3/4 cup turbinado sugar
1 Tbsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 stick + 2 Tbsp unsalted butter (melted and cooled)
2 large eggs
1 1/2 cups buttermilk
1 3/4 cups sliced strawberries
1 3/4 diced fresh rhubarb
1 lemon or orange zested

Turn oven to 375 degrees. Coat your muffin tin with nonstick spray and set aside.

1. In a large bowl mix together the dry ingredients: flour, turbinado sugar, baking powder, baking soda, and kosher salt. Set aside.
2. In a separate large bowl combine the eggs and melted butter (allow butter to cool before combining with eggs otherwise they'll quickly scramble).
3. Fold the dry ingredients into the wet ingredients. Slowly add the buttermilk and fold until combined. Do not stir or whip ingredients.
4. Fold in the fresh fruit and zest of citrus. Here I used lemon but orange pairs nicely as well.
5. If making medium sized muffins bake for approximately 30-32 minutes until a toothpick comes out clean. If you're using a jumbo muffin tin baking time will increase to approximately 50-60 minutes. Regardless, you'll know when your muffins are ready when they pass the toothpick test and are nicely golden brown on top.

Recipe adapted from Food & Wine.


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