Go Back
–+ servings
strawberry-rhubarb-muffins

Strawberry Rhubarb Muffins

Delicious muffins combining the sweetness of strawberries with the tartness of rhubarb.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped strawberries
  • 1 cup chopped rhubarb

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the buttermilk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chopped strawberries and rhubarb.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 1mg

Keywords

Muffins, Rhubarb, Strawberry
Tried this recipe?Let us know how it was!