There's something incredibly comforting about the combination of strawberries and rhubarb. These strawberry rhubarb muffins are the perfect way to enjoy this classic pairing. They are moist, slightly tangy, and bursting with fresh fruit flavor, making them an ideal treat for breakfast or an afternoon snack.
If you don't usually have rhubarb in your kitchen, it's worth noting that it can be found in the produce section of most supermarkets, especially during its peak season in spring and early summer. Buttermilk might also be less common in some households, but it can be easily found in the dairy section. If you can't find it, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
Ingredients for Strawberry Rhubarb Muffins
Flour: The base of the muffin, providing structure and texture.
Sugar: Adds sweetness to balance the tartness of the rhubarb.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the buttermilk to create a tender crumb.
Salt: Enhances the flavors of the other ingredients.
Buttermilk: Adds moisture and a slight tang to the muffins.
Vegetable oil: Keeps the muffins moist and tender.
Vanilla extract: Adds a warm, sweet flavor.
Strawberries: Fresh fruit that adds sweetness and moisture.
Rhubarb: Adds a tart, tangy flavor that complements the strawberries.
Technique Tip for Baking
To achieve a light and fluffy texture in your muffins, make sure not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in dense and tough muffins. Stir the wet ingredients into the dry ingredients until just combined, and then gently fold in the strawberries and rhubarb. This gentle mixing ensures that the muffins will have a tender crumb.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but you may need to reduce the liquid in the recipe slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 4 times the amount of baking powder, but this may affect the taste slightly.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor.
buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and creamy texture.
vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.
chopped strawberries - Substitute with chopped raspberries: Raspberries provide a similar tartness and texture.
chopped rhubarb - Substitute with chopped apples: Apples offer a similar texture and sweetness, though the flavor will be different.
Other Alternative Recipes
How to Store / Freeze Your Muffins
- Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the muffins soggy.
- Store the muffins in an airtight container at room temperature for up to 3 days. Line the container with a paper towel to absorb any excess moisture.
- For longer storage, place the muffins in a single layer in a freezer-safe container or a resealable plastic bag. If stacking, separate layers with parchment paper to prevent sticking.
- Label the container or bag with the date to keep track of freshness.
- Freeze the muffins for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for 20-30 seconds.
- To refresh the muffins, preheat your oven to 350°F (175°C) and bake for 5-10 minutes. This will help restore their original texture and flavor.
- Avoid refrigerating the muffins as it can dry them out and alter their taste.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the muffins' crispy tops and moist interiors.
Microwave Method: Place a muffin on a microwave-safe plate. To keep it from drying out, you can place a damp paper towel over the top. Microwave on medium power for about 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick but might make the muffins a bit softer.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the muffins directly on the rack or on a small baking sheet. Heat for about 5-10 minutes. This method is great for achieving a slightly crispy exterior while keeping the inside moist.
Steaming Method: If you have a steamer, you can use it to reheat the muffins. Place the muffins in the steamer basket and steam for about 5 minutes. This method helps retain moisture, making the muffins soft and fluffy.
Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the muffins in the basket and heat for about 3-5 minutes. This method can give the muffins a nice, slightly crispy exterior while keeping the inside moist.
Best Tools for Baking
Oven: Preheat to 375°F (190°C) to bake the muffins.
Muffin tin: Holds the batter in individual portions for baking.
Paper liners: Line the muffin tin to prevent sticking and for easy removal.
Large bowl: Used to mix the dry ingredients together.
Whisk: Helps to evenly combine the dry ingredients.
Medium bowl: Used to mix the wet ingredients together.
Measuring cups: Ensure accurate measurement of the flour, sugar, buttermilk, and vegetable oil.
Measuring spoons: Ensure accurate measurement of the baking powder, baking soda, salt, and vanilla extract.
Spatula: Used to fold the wet and dry ingredients together without overmixing.
Knife: Used to chop the strawberries and rhubarb.
Cutting board: Provides a safe surface for chopping the strawberries and rhubarb.
Toothpick: Used to check if the muffins are baked through by inserting it into the center.
Wire rack: Allows the muffins to cool completely after baking.
How to Save Time on Making Muffins
Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.
Use a food processor: Quickly chop strawberries and rhubarb using a food processor to save time.
Mix dry ingredients in advance: Combine all dry ingredients the night before and store them in an airtight container.
Room temperature buttermilk: Use room temperature buttermilk to ensure it mixes more easily with other wet ingredients.
Double the batch: Make a double batch and freeze the extra muffins for a quick breakfast or snack later.
Strawberry Rhubarb Muffins
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
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the chopped strawberries and rhubarb.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
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