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Strawberry Rhubarb Muffins

Delicious Strawberry Rhubarb Muffins for a Spring Treat

Delight in these Strawberry Rhubarb Muffins, combining sweet strawberries and tart rhubarb for a perfect spring breakfast.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour whole wheat flour can be used for added fiber
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 2 teaspoons baking powder check expiration for effectiveness
  • 0.5 teaspoon sea salt use kosher salt if preferred
  • 1 teaspoon ground ginger fresh ginger can offer a stronger flavor
  • 1 cup strawberries use fresh for best texture
  • 1 cup rhubarb feel free to substitute with additional strawberries if unavailable
  • 1 large egg flax eggs can be used for a vegan option
  • 0.5 cup brown sugar coconut sugar makes for a low-glycemic substitute
  • 0.25 cup white sugar sweetens the batter without affecting color
  • 0.5 cup vegetable oil melted coconut oil can be a great substitute
  • 0.5 cup plain yogurt Greek yogurt can thicken your batter
  • 0.5 cup buttermilk milk with vinegar or lemon juice can work in a pinch
  • 1 tablespoon lemon zest lime zest can serve as a lovely substitute
  • 1 teaspoon vanilla extract pure extract will yield the best results

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing it lightly with oil or lining with paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, baking soda, baking powder, sea salt, and ground ginger until thoroughly mixed.
  3. In a separate medium bowl, whisk together the egg, brown sugar, white sugar, yogurt, buttermilk, vanilla extract, lemon zest, and vegetable oil until smooth.
  4. Pour the wet mixture into the bowl of dry ingredients and mix until just incorporated.
  5. Carefully fold in the chopped strawberries and rhubarb pieces into the batter.
  6. Distribute the batter evenly among the prepared muffin cups, filling each about 2-3 heaping spoonfuls.
  7. Bake for 20-25 minutes until the tops are golden and spring back lightly when touched.
  8. Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.

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